Saffron Cauliflower and Chickpea Polenta Bake

Ingredients

• polenta1 cup
• vegetable broth4 cups
• saffron threadspinch
• cauliflower florets4 cups
• chickpeas, drained1 can (15 oz)
• olive oil3 tablespoons
• yellow onion, diced1 medium
• garlic, minced3 cloves
• grated Parmesan or hard sheep cheese1/2 cup
• smoked paprika1 teaspoon
• lemon zest1 teaspoon
• salt and black pepperto taste

Method

1. 1Heat the broth with saffron until fragrant, then whisk in the polenta and cook until thick and smooth.
2. 2While the polenta cooks, roast the cauliflower and chickpeas with olive oil, onion, garlic, smoked paprika, salt, and pepper at 425°F until browned in spots.
3. 3Stir half the cheese and the lemon zest into the finished polenta, then spread it into a lightly oiled baking dish.
4. 4Spoon the roasted cauliflower and chickpea mixture over the polenta, adding any pan juices over the top.
5. 5Sprinkle with the remaining cheese and bake until the top is lightly crisp and the edges are bubbling.
6. 6Rest for 5 minutes before serving so the layers settle.
7. 7Serve with an extra drizzle of olive oil and a little black pepper.

Tips

• Whisk the polenta continuously at the beginning to prevent lumps.
• For deeper flavor, roast the cauliflower until the edges are well browned.

Nutrition