Coffee pairing recipes

Middle Eastern Roasted Cauliflower on Polenta

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 min Easy 4 servings

Ingredients

  • 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

Coffee Rub:

  • 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

 

 

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.

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