Roast thick wedges of cauliflower until tender with dark brown edges: that’s just what creamy polenta and fresh salsa need. Green olives, capers, lemon and parsley bring saltiness, acidity and herby flavor to every bite.
The cauliflower is roasted in thick wedges, so the outside can turn a deep golden brown while the center stays tender. First cut the cauliflower in half, then into wedges that remain attached to the stem; this helps keep the florets from falling apart. A hot oven and plenty of space on the baking sheet help the cauliflower roast rather than steam. Arrange the wedges with some space between them and turn them only once the underside has browned.
The salsa is deliberately fresh and bold in flavor. Green olives and capers bring saltiness and savoriness, while lemon juice and zest brighten the rich polenta and roasted cauliflower. Finely chop everything with a knife, but don’t turn it into a smooth sauce: small pieces add more bite and keep the flavors distinct. Olives and capers vary greatly in saltiness, so taste the salsa before adding extra salt. Use pitted green olives from a jar or from the market; rinse them briefly if they’re very salty.
Polenta provides a soft, spoonable base for the dish. Gradually sprinkle the cornmeal into boiling water while stirring to prevent lumps. Keep stirring regularly as it cooks, and follow the package instructions too: coarse polenta often takes longer than fine polenta. Parmesan and butter make the polenta fuller and rounder in flavor, without overpowering the roasted cauliflower. For a vegetarian version, you can replace the Parmesan with a cheese made with vegetarian rennet; for a plant-based version, leave out both the cheese and butter and stir in a splash of olive oil at the end.
Cauliflower is generally easy to find in the Netherlands, with its local season mainly in the warmer months; this preparation also works well with supermarket cauliflower outside that period. Choose a firm, compact cauliflower without discolored spots. For a different herbal note, you can replace some of the parsley with celery leaves, but keep the lemon and capers in the salsa for their fresh contrast. Serve as a main course, with a green salad or crusty bread if you like. Refrigerate leftovers within two hours and keep them covered for up to three days; reheat the cauliflower and polenta thoroughly, adding a splash of water to the polenta if it has become firm.
Preheat the oven to 220 °C (200 °C fan). Line a baking sheet with parchment paper. Cut the cauliflower lengthwise into four to six thick wedges, leaving the stem attached so the wedges hold together.
Arrange the cauliflower on the baking sheet. Brush with 2 tablespoons olive oil and sprinkle with about three-quarters of a teaspoon of salt and black pepper. Roast for 30–35 minutes, turning the wedges halfway through, until tender with deep golden-brown edges.
Meanwhile, make the salsa. Finely chop the olives, capers and parsley and mix with the lemon zest, lemon juice and remaining tablespoon of olive oil. Taste and add a little salt if needed.
Bring the water and remaining salt to a boil. Gradually sprinkle in the polenta in a thin stream, stirring as you do. Reduce the heat to low and cook, stirring, according to the package instructions, until the polenta is soft and creamy. If it gets too thick, add a splash of hot water.
Stir the butter and Parmesan into the polenta. Taste and season with black pepper and extra salt if needed.
Divide the polenta among four plates. Top with the roasted cauliflower and spoon the olive salsa over it.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.