Roasted Cauliflower with Coffee Sauce

Serves
serves 4-6
Time
30 minutes

FARIDEH SADEGHIN

Tossed in a bold espresso-infused oil, then broiled until just charred, a savory shallot–coffee sauce takes this holiday-worthy side dish over the top. Serve it alongside hearty roasted meats in place of mashed potatoes and gravy.

Featured in: 5 Unexpectedly Delicious Ways to Cook with Coffee

Ingredients

¹⁄₄ cup plus 2 tbsp. extra-virgin olive oil
1 tsp. instant espresso powder
2 heads cauliflower (about 4 1/2 lbs.), cored and cut into 1 1/2-inch florets
Kosher salt and freshly ground black pepper
2 shallots, minced
³⁄₄ cup brewed coffee
¹⁄₄ cup plus 2 tbsp. whiskey
³⁄₄ cup heavy cream
¹⁄₄ cup toasted hazelnuts, chopped
3 tbsp. roughly chopped tarragon leaves and sprigs

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Instructions

Step 1

Heat the broiler. In a large bowl, whisk 1⁄4 cup olive oil with the espresso powder, add the cauliflower, and season with salt and pepper. Toss the cauliflower in the oil until evenly coated and then spread out evenly between two baking sheets. Working with one baking sheet at a time, broil the cauliflower, turning as needed, until tender and charred in spots, about 10 minutes.

Step 2

Meanwhile, heat the remaining 2 tablespoons olive oil in a 10-inch skillet over medium-high. Add the shallots and cook, stirring occasionally, until lightly caramelized, about 3 minutes. Pour in the coffee and whisky and bring to a boil. Reduce the heat to maintain a simmer and cook until the liquid has almost evaporated, about 5 minutes. Stir in the cream, season with salt and pepper, and remove the sauce from the heat.

Step 3

To serve, transfer the cauliflower to a serving platter, drizzle with the sauce, and top with the hazelnuts and tarragon.

Heat the broiler. In a large bowl, whisk 1⁄4 cup olive oil with the espresso powder, add the cauliflower, and season with salt and pepper. Toss the cauliflower in the oil until evenly coated and then spread out evenly between two baking sheets. Working with one baking sheet at a time, broil the cauliflower, turning as needed, until tender and charred in spots, about 10 minutes.
Meanwhile, heat the remaining 2 tablespoons olive oil in a 10-inch skillet over medium-high. Add the shallots and cook, stirring occasionally, until lightly caramelized, about 3 minutes. Pour in the coffee and whisky and bring to a boil. Reduce the heat to maintain a simmer and cook until the liquid has almost evaporated, about 5 minutes. Stir in the cream, season with salt and pepper, and remove the sauce from the heat.
To serve, transfer the cauliflower to a serving platter, drizzle with the sauce, and top with the hazelnuts and tarragon.