We stumbled upon an amazing looking recipe by Krautkopf and it happened to be a polenta tart! Gluten free, easy to make and interesting to eat (interesting as in nice textures, not a diplomatic way to say that it's not tasty because it was!).
Start by cooking the polenta. Put the polenta in the vegetable broth in a casserole. We actually used the water we used to cook the peas from our last recipe - no waste cooking you know! Let it boil for about 15 minutes and then let cool. Meanwhile, grease a tart pan with a little olive oil and then put the dried tomatoes to soak in some water (to make them gooeyier for the pesto). Put the oven on 200 degrees. Take the walnuts and grill them slightly in a pan, then add them to your mixer together with the drained tomatoes, garlic (that you've chopped) and olive oil. Mix it according to how chunky you want the pesto to be. Put the spinach in a pan (the same as for the walnuts works just fine!) with a little oil and cook them until they basically disappear (ok maybe not but they will shrink by about 80%, that's the spinach black magic). Now it's time to put the cooled polenta into the tart pan. It's supposed to be a crust so don't fill the whole thing to the edge. Put it in the oven for 30 minutes. Cut the cauliflower, put it on a tray, sprinkle it with oil and spices and put it in the oven together with the tart. Then take it out, spread the pesto on it, add the spinach, the cauliflower, salt, pepper and cheese on top too and put it back in for about 15 minutes but lower the temperature to 150 degrees. Take it ou again and top with the cherrie tomatoes, radishes, a couple of spinach leaves and the fresh basilic and you should have yourself a good looking tart!