This impressive vegan sharing board of spiced aromatic roasted cauliflower steaks dusted with a coffee rub, with its leaves resting on creamy polenta, is perfect all year round.
40 minEasy4 servings
1 large cauliflower, cut into 1-inch steaks, leaves saved
45ml agave syrup
Pinch chilli flakes
200g quick cook polenta
250ml oat milk + splash
250g vegan feta
45ml good quality harissa paste
2 tbsp fine ground coffee
1 tsp paprika
1 tsp ground cumin
1 tsp cumin seeds
1 tsp cinnamon
1 tsp coriander seeds
1 tsp garlic granules
1 tsp salt
Pre-heat oven to 200FAN / 220c / GM7
For the coffee rub; crush all the spices with a tsp of salt in a pestle and mortar and stir through the ground coffee.
In a small bowl, add the harissa paste and loosen with two tablespoons of olive oil.
Prepare the cauliflower steaks with a drizzle of olive oil and dusting of the rub (saving a generous pinch for later). Lay the seasoned cauliflower steaks on a baking tray and drizzle with the agave syrup and bake in the oven for 30 minutes, you want these with crispy edges.
After twenty minutes, drizzle a little olive oil over the cauliflower leaves along with a pinch of the coffee rub and bake in the oven for the remaining ten minutes.
While the cauliflower is cooking, add the polenta and oat milk to a saucepan with a generous pinch of salt and top with 1 cup / 250ml hot water. Simmer for about five minutes; topping with more water if needed. Once done, remove from the heat and rest for a couple of minutes, stir through a splash more oat milk to keep it a little loose. Bravely pour the polenta onto a large platter or chopping board, spreading it out with the back of a spoon. Place the cauliflower steaks and leaves over the top of the polenta on the board, crumble the vegan cheese over the top and drizzle over the loosened harissa.
Finally, finish with a scattering of coriander leaves and serve immediately.
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