Roasted cauliflower and broccoli polenta
- Portion size: Serves 4
- Hands-on time 20 min, oven time 25-30 min
- Difficulty: easy
Creamy polenta and nutty roasted cauliflower make for a midweek meal that dreams are made of.
Get more ideas for this versatile storecupboard ingredient in our polenta recipes collection.
Join Extradelicious to unlock Cook Mode
Ingredients
- 1 large cauliflower, cut into florets, leaves reserved
- ½ large head broccoli, cut into florets
- Olive oil for drizzling
- 800ml milk
- 1 vegetable stock cube dissolved in 500ml freshly boiled water (gluten-free if you need it to be)
- 250g instant polenta
- 80g cheddar, grated (vegetarian if you need it to be)
Join Extradelicious to unlock Cook Mode
Method
- Heat the oven to 200°C/180°C fan/gas 6. Put the cauliflower florets and leaves in a large roasting tray. Add the broccoli and drizzle everything with oil. Season with salt and pepper, then roast for 25-30 minutes until golden and crisp.
- Meanwhile, bring the milk and stock to the boil in a large saucepan. Put the polenta in a jug, then pour it in a steady stream into the boiling liquid. Stir vigorously with a wooden spoon until the mixture is smooth and thick. Season well with salt and pepper.
- To serve, divide the polenta among 4 plates, then top with the roasted veg and sprinkle with the grated cheddar and ground black pepper.
Nutrition
- 578kcals Calories
- 23.2g (10g saturated) Fat
- 25.7g Protein
- 62.4g (15.3g sugars) Carbs
- 8.2g Fibre
- 1.3g Salt
Leave a comment, question or tip