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💙 Why will you love this recipe?
- It's super healthy and delicious at the same time.
- It is gluten-free and vegan
- Ready in just 35 minutes
- It's really quite simple: just 5 minutes' preparation
🥑 Which avocado to buy?
Did you know that, depending on the country of origin of your avocados, you run the risk of enriching the mafia? Find out more about green gold and alternatives in this Eco Tips.
🤔 When do you eat cauliflower?
September to March included.
🙏🏼 Ingredients that do us good
- Cauliflower is rich in vitamins C and B9, and helps fight certain cancers. It is also rich in selenium, an antioxidant trace element that is essential for our proper functioning.
- Polenta contains lots of vitamins A and B, but above all lots of minerals: magnesium, calcium, sodium, iron, phosphorus and potassium: in short, it's got it all!
- Avocados contain good fats, which are vital for our bodies. It also helps maintain cardiovascular health
- Dill has digestive properties, helping to reduce bloating.
- Pomegranate seeds are great anti-oxidants! It is considered a superfood, since it is rich in over 20 minerals/vitamins (including vitamins C, E and A, iron, calcium and potassium).
- Flaxseed is packed with benefits: it helps fight certain cancers and maintain a healthy cardiovascular system, and it contains plenty of omega-3s, magnesium, iron, fiber, selenium and manganese.
😇 Storage
This dish should be eaten within 48 hours of preparation. To store, place in an airtight tin in the fridge. If your cauliflower changes color a little, don't worry, it's normal.
If you make this polenta dish, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Polenta, roasted cauliflower, avocado and pomegranate
Ingredients
- ½ 1/8 cup polenta
- 4 cups cauliflower florets
- 5 teaspoons basil Pesto
- 1 teaspoon mustard
- 1 avocado
- ⅛ cup pomegranate seeds
- 1-2 tablespoons fresh dill leaves finely chopped
- 1 tablespoon flax seeds
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 392°F/200°C, then cut the cauliflower into small florets and prepare the sauce by mixing the pesto and mustard in a small bowl.
- Brush the cauliflower florets with the sauce and place on a foil-lined baking sheet, then in the oven for 30 minutes.
- Meanwhile, prepare your polenta according to the instructions on the packet.
- Place on plates, then add cauliflower florets, diced avocado, and pomegranate seeds. Sprinkle with flax seeds, season with salt, pepper, a few sprigs of dill, and a drizzle of olive oil, then enjoy!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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