Roasted cauliflower and broccoli polenta

Roasted cauliflower and broccoli polenta
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, oven time 25-30 min

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.

Nutrition: per serving

Calories
578kcals
Fat
23.2g (10g saturated)
Protein
25.7g
Carbohydrates
62.4g (15.3g sugars)
Fibre
8.2g
Salt
1.3g
Calories
578kcals
Fat
23.2g (10g saturated)
Protein
25.7g
Carbohydrates
62.4g (15.3g sugars)
Fibre
8.2g
Salt
1.3g

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)

Method

 

  1. 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.
  2. 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.
  3. To serve, divide the polenta among 4 plates, then top with the roasted veg and sprinkle with the grated cheddar and ground black pepper.

 

 

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