Make your side of cauliflower a little bit more interesting with added texture and taste.
Heat your oven to 200C fan/220C/400F.
Cut the cauliflower into small florets, including some stem and leaves if you wish. Toss the florets in the oil, then add the polenta, turmeric, black pepper and salt, mixing to coat. Lay in a single layer on a baking tray, spray with oil spray, and roast in the oven for 25 minutes, or until browned in patches and cooked through. Eat hot. Can be reheated.
The cooked cauliflower with lose some of its texture with sitting or refrigerating, but will still have good crunch from the nubbly cornmeal. Pop leftovers into a salad - grain is nice - or overtop a soup.
To reheat just pop on a tray and heat in a hot oven for five minutes.
Variations: use a good dash of a favourite curry powder or some smoked paprika for a different flavour and vibe.
Good with: a savoury breakfast; a side to a curry; alongside grilled or steamed fish; atop a spicy tofu or bean dish for added texture and taste; in a fish or other kind of taco; instead of croutons with soup.