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Polenta with Roasted Cauliflower, Pine Nuts, and Raisins

Impress your guests with our Polenta with Roasted Cauliflower, Pine Nuts, and Raisins! This recipe will take you to culinary heaven with its unique combination of fresh and flavorful ingredients. Did you know that pine nuts and raisins are excellent sources of healthy fats and antioxidants that benefit your heart and brain? Indulge in the delicious taste of this dish while taking care of yourself. 

Created by:
40 mins
Medium
4 SERVERS

Nutrition per serving

Energy

460.75 kcal

Fat

27.1 g

Saturates

5.2 g

Carbs

50.2 g

Sugars

17.4 g

Fiber

6.075 g

Protein

10.25 g

Salt

200 mg

Nutrition per serving

Energy

460.75 kcal

Fat

27.1 g

Saturates

5.2 g

Carbs

50.2 g

Sugars

17.4 g

Fiber

6.075 g

Protein

10.25 g

Salt

200 mg
0%

PREP TIME

25 min

0%

COOK TIME

15 min

0%

TOTAL TIME

40 mins

Ingredients

For the roasted cauliflower:

For the cauliflower dressing:

For the polenta:

Method

    1. For the roasted cauliflower: Cut the cauliflower into small florets and place them on a baking sheet along with the grated garlic cloves, a drizzle of olive oil, and a pinch of salt. Mix well and roast at 200°C (400°F) for 20 minutes. Add the capers and pine nuts, and roast for another 5 minutes.
    2. For the cauliflower dressing: Prepare the dressing by mixing chopped parsley, the juice of one lemon, olive oil, and raisins. Add this dressing to the roasted cauliflower and mix well.
    3. For the polenta: In a pot, bring the vegetable broth to a boil. Add the polenta and cook for 4 minutes or until it thickens. Remove from heat and stir in the ricotta and lemon zest.
    4. To serve, place the polenta on a plate as the base and top it with the dressed roasted cauliflower.

Tips

Save the cauliflower stem and leaves to make vegetable broth.

Ingredients

For the roasted cauliflower:

For the cauliflower dressing:

For the polenta:

Method

    1. For the roasted cauliflower: Cut the cauliflower into small florets and place them on a baking sheet along with the grated garlic cloves, a drizzle of olive oil, and a pinch of salt. Mix well and roast at 200°C (400°F) for 20 minutes. Add the capers and pine nuts, and roast for another 5 minutes.
    2. For the cauliflower dressing: Prepare the dressing by mixing chopped parsley, the juice of one lemon, olive oil, and raisins. Add this dressing to the roasted cauliflower and mix well.
    3. For the polenta: In a pot, bring the vegetable broth to a boil. Add the polenta and cook for 4 minutes or until it thickens. Remove from heat and stir in the ricotta and lemon zest.
    4. To serve, place the polenta on a plate as the base and top it with the dressed roasted cauliflower.

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Copyright © 2024International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok