Roasted cauliflower with parmesan polenta | epicuriantime.com

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