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Polenta, roasted cauliflower, avocado and pomegranate

Marie Compain
A delicious recipe that's healthy, gluten-free, vegan and ready in 35 minutes. If you don't like cauliflower, this recipe will change your mind!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main course, Vegetables only
Cuisine French
Servings 2 servings

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!
Keyword delicious, easy, Healthy, simple
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