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

• cauliflower↗1 medium

  cut into small florets

• garlic cloves↗2

  grated

• olive oil↗2 tbsp tbsp
• pine nuts↗50g g
• capers↗2 tsp tsp

  roughly chopped

• flat-leaf parsley↗10g g

  finely chopped

• lemon↗1

  juiced (save the zest for the polenta)

• extra virgin olive oil↗30ml ml
• raisins↗80g g
• vegetable stock↗800ml ml
• polenta↗150g g
• ricotta↗200g g
• lemon↗1

  zested

• flat-leaf parsley↗10g g

  roughly chopped

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Once the cauliflower is cooked, stir through the dressing. Set aside.

4. 4

   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.

5. 5

   Divide the lemony polenta between four warmed bowls, then top with the dressed cauliflower. Scatter over the remaining parsley, and serve straightaway.