Roasted cauliflower and broccoli polenta recipe
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)
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