Lemony Polenta With Roasted Cauliflower Pine Nuts Raisins Capers Recipes

ROASTED CAULIFLOWER WITH PINE NUTS AND RAISINS

Steps:

• Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
• Spread the cauliflower on the baking sheet, drizzle with 2 tablespoons extra-virgin olive oil, and season with salt and pepper to taste. Toss to coat. Spread cauliflower evenly on the baking sheet and roast for 20-25 minutes, tossing once, or until browned and tender.
• Meanwhile, toast the pine nuts (1/4 cup) carefully in a medium, dry skillet over medium heat. Keep an eye on them- they are easy to burn! Once they begin to turn fragrant and have a light brown color, add the raisins (1/4 cup), remaining 2 tablespoons olive oil, and lemon juice to the skillet. Cook for about one more minute on very low heat, or until raisins have softened and plumped a bit.
• Turn off heat and stir in the parsley (1/4 cup) and lemon zest.
• Toss the roasted cauliflower with the pine nut and raisin mixture. Serve immediately when it's warm, or allow to cool to room temperature so the flavors marry a bit. Add more salt and pepper if necessary.

ROASTED CAULIFLOWER WITH PINE NUT, RAISIN, AND CAPER VINAIGRETTE RECIPE

Steps:

• Adjust oven rack to middle position and preheat oven to 500°F (260°C). Toss cauliflower with 3 tablespoons (45ml) olive oil. Season to taste with salt and pepper. Transfer to a foil-lined rimmed baking sheet. Roast until cauliflower is tender and deeply browned on both sides, about 20 minutes total, flipping cauliflower with a thin metal spatula halfway through roasting.
• While cauliflower roasts, combine remaining 3 tablespoons (45ml) olive oil, vinegar, honey, capers, pine nuts, raisins, and parsley. Season dressing to taste with salt and pepper.
• Transfer cooked cauliflower to a serving plate and spoon dressing on top. Serve immediately.

ROASTED CAULIFLOWER WITH LEMON ZEST, PARSLEY, CAPERS, AND JALAPEÑO

Steps:

• Preheat the oven to 425°F (220°C). Spread the cauliflower on a baking sheet in a single layer. Drizzle with the oil, season generously with salt and pepper, and toss to coat. Roast the cauliflower, tossing the florets halfway through, until they are deep golden and crispy, 30 to 35 minutes total.
• While the cauliflower is roasting, use a vegetable peeler to peel 3 strips of zest from the lemon. Cut each strip crosswise into very thin slices. Cut the lemon in half, reserving one half and storing the other for another use.
• Transfer the roasted cauliflower to a serving bowl. Top it with the parsley, capers, jalapeño, and sliced lemon zest. Squeeze the mixture with the lemon half and drizzle it with more oil. Toss to coat all of the ingredients, and sprinkle with a pinch or two of the flaky salt.

ROASTED CAULIFLOWER STEAKS WITH GOLDEN RAISINS AND PINE NUTS

Steps:

• Preheat the oven to 425 degrees F.
• Place the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
• Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until brown, about 3 minutes. Add the raisins and the butter, and season with salt. Cook until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
• Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top.

ROSEMARY POLENTA

Steps:

• Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold.
• Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.

ROASTED CAULIFLOWER WITH DATES AND PINE NUTS

Steps:

• Preheat the oven to 425 degrees F.
• Evenly spread the cauliflower on a baking sheet and season with salt and pepper. Transfer to the oven and roast, tossing once with a spatula, until golden brown at the edges, about 20 minutes.
• Put the butter in a small skillet over medium-low heat. Once it's melted, add the pine nuts and cook, stirring frequently, until they're lightly golden brown, about 5 minutes. Add the garlic and dates and continue cooking until they're softened, 2 to 3 minutes more; season with salt.
• Transfer the hot cauliflower to a serving bowl, drizzle the pine nut mixture over the top and toss to combine. Taste and adjust seasoning if necessary and serve warm or at room temperature.

LEMON POLENTA CAKE

Steps:

• Preheat oven to 350 degrees. Line the base of a 9-inch springform pan with parchment paper and butter sides; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and superfine sugar until pale and fluffy.
• In a medium bowl, mix together almond meal, polenta, and baking powder. Add some of the almond meal mixture to the bowl with the butter mixture and beat to combine. Add one egg and mix until combined. With the mixer on low, continue alternating adding remaining almond meal mixture and 2 eggs; mix until well combined. Add lemon zest and mix just to combine.
• Pour batter into prepared pan and transfer to oven; bake until a cake tester inserted into the center comes out with just a few crumbs and cake begins to pull away from sides of the pan, about 40 minutes. Transfer to a wire rack to cool.
• Meanwhile, in a small saucepan, mix together lemon juice and confectioners' sugar; place over medium heat and bring to a boil. Cook, stirring, until sugar is dissolved; remove syrup from heat.
• Using a cake tester, prick holes all over the top of the cake; pour warm syrup over cake and let cool completely. Remove from pan and serve.