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Roasted Cauliflower with Parmesan Polenta

Chris Scheuer
  • 0 minutes
  • Serves

INGREDIENTS

1

small clove Garlic

1

Lemon, zest from medium

2 tbsp

Parsley, fresh leaves

2

Sundried tomato, medium size

5 cups

Chicken broth, low sodium

1 cup

Polenta, instant

1

Black pepper, freshly ground

1 1/2 tsp

Kosher salt

3 tbsp

Olive oil, extra-virgin

2 tbsp

Pinenuts, toasted

1/2 cup

Panko crumbs

2 tsp

Butter

1/2 cup

Parmesan cheese

1

Large or 2 medium head cauliflower