Roasted cauliflower with parmesan polenta
Roast cauliflower drizzled with olive oil and topped with crunchy panko crumbs and creamy parmesan polenta. Perfect for any dinner party!
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Saucepan
- Whisk
- Wooden spoon
- Skillet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Kitchen towel
Ingredients
- 1 large or 2 medium head cauliflower
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- freshly ground black pepper
- 1/2 cup panko crumbs
- 2 teaspoons melted butter
- 2 tablespoons toasted pinenuts
- 1 small clove garlic
- finely grated zest from 1 medium lemon
- 2 tablespoons finely chopped fresh parsley leaves
- 2 medium size sundried tomato, drained and finely chopped (optional)
- 5 cups low sodium chicken broth, or vegetable broth
- 1 cup instant polenta
- 1/2 cup parmesan cheese
- 1/2 teaspoon kosher salt, more to taste
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