Roasted cauliflower and broccoli polenta

Name: Roasted cauliflower and broccoli polenta
Yield: Serves 4
Cuisine: British recipes
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)

Published: 13 Oct 16
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Hands-on time 20 min, oven time 25-30 min

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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

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.

Recipe from September 2016 Issue

Nutrition

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

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Roasted cauliflower and broccoli polenta

Ingredients

Method

Nutrition

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