How To Make Lemony Polenta with Roasted Cauliflower, Pine Nuts, Raisins & Capers
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup polenta
- 4 cups vegetable broth
- 1 lemon, zested and juiced
- Salt to taste
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/4 cup pine nuts
- 1/4 cup raisins
- 2 tablespoons capers
- Fresh parsley for garnish
Instructions
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Preheat the oven to 425°F (220°C).
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In a large saucepan, bring the vegetable broth to a boil. Slowly whisk in the polenta and cook over low heat for 15-20 minutes, stirring occasionally, until thickened.
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Stir in the lemon zest, lemon juice, and salt. Keep warm.
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Toss the cauliflower florets with olive oil and spread them out on a baking sheet. Roast for 20-25 minutes, or until golden brown and tender.
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In a dry skillet, toast the pine nuts over medium heat until golden brown. Remove from the heat and set aside.
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In the same skillet, heat a tablespoon of olive oil and add the raisins and capers. Cook for 2-3 minutes, or until the raisins plump up and the capers become slightly crispy.
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To serve, spoon the polenta onto plates and top with roasted cauliflower, pine nuts, and the raisin-caper mixture. Garnish with fresh parsley.
Nutrition
- Calories : 412kcal
- Total Fat : 20g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 1047mg
- Total Carbohydrates : 54g
- Dietary Fiber : 6g
- Sugar : 11g
- Protein : 11g
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