Middle Eastern Roasted Cauliflower on Polenta

Method

• 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.