LEMONY POLENTA WITH ROASTED CAULIFLOWER, PINE NUTS, RAISINS & CAPERS

Lemony polenta with roasted cauliflower, pine nuts, raisins & capers image

This creamy lemon and ricotta polenta is easy to make for a quick dinner at home, but also fancy enough to serve if you're entertaining

Provided by Rukmini Iyer

Categories Dinner

Time 45m

Number Of Ingredients 14

Ingredients

1 medium cauliflower, cut into small florets
2 garlic cloves, grated
2 tbsp olive oil
50g pine nuts
2 tsp capers, roughly chopped
10g flat-leaf parsley, finely chopped
1 lemon, juiced (save the zest for the polenta)
30ml extra virgin olive oil
80g raisins
800ml vegetable stock
150g polenta
200g ricotta
1 lemon, zested
10g flat-leaf parsley, roughly chopped

Steps:

Heat the oven to 220C/200C fan/gas 7. Tip the cauliflower, garlic and oil into a large roasting tin, mix well, then transfer to the oven to roast for 25 mins, tossing halfway through with some seasoning.
Meanwhile, make the dressing by whisking together the parsley, lemon juice, oil and 1 tsp salt in a small bowl, add the raisins and set aside. Add the pine nuts and capers to the cauliflower to toast for the final 5 mins of cooking time.
Once the cauliflower is cooked, stir through the dressing. Set aside.
For the lemony polenta, bring the stock up to the boil in a large saucepan, add the polenta and stir for 4 mins until thickened. Add the ricotta and lemon zest and a little of the parsley, then taste and adjust the salt as needed.
Divide the lemony polenta between four warmed bowls, then top with the dressed cauliflower. Scatter over the remaining parsley, and serve straightaway.

Nutrition Facts : Calories 529 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 21 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.7 milligram of sodium