Roasted cauliflower and broccoli polenta recipe | delicious. magazine

Name: Roasted cauliflower and broccoli polenta recipe | delicious. magazine
Ingredients: 1 large cauliflower, cut into florets, leaves reserved; ½ large head broccoli, cut into florets; Olive oil for drizzling; 800ml milk; 1 vegetable stock cube dissolved in 500ml freshly boiled water (gluten-free if you need it to be); 250g instant polenta; 80g cheddar, grated (vegetarian if you need it to be)

www.deliciousmagazine.co.uk

Roasted cauliflower and broccoli with creamy polenta—easily made, deliciously satisfying, perfect for a midweek dinner.

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Ingredients

1 large cauliflower, cut into florets, leaves reserved
½ large head broccoli, cut into florets
Olive oil for drizzling
800ml milk
1 vegetable stock cube dissolved in 500ml freshly boiled water (gluten-free if you need it to be)
250g instant polenta
80g cheddar, grated (vegetarian if you need it to be)