In this recipe beetroot adds it dramatic colour and the spicy, sweet
cauliflower is a wonderful compliment to its earthiness.
Sometimes when I have weird combinations of ingredients in the fridge and/or pantry, I do a google to see what comes back and this is what I did the other day when I had some cooked beetroot and a cauliflower, both of which needed using.
The search returned quite a list of interesting sounding ideas – some salad ideas, but I didn’t feel like salad, a few soups, numerous bright pink cauliflower and beet mashes and several bakes, but the recipe that caught my eye over on Epicurious was Spice-Roasted
Cauliflower with Beetroot Emulsion.
I have played around with it a bit and given it a slight name change – only because I would rather have be eating a purée than an
Spicy Pan-roasted Cauliflower with Beet Purée
While I served this as a side to roast lamb rump it is substantial enough to a vegetable main dish – just add a salad of mixed leaves on the salad.
Serves 4-6 as a side dish
3 tbsp vegetable oil
1 clove garlic, finely chopped
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
pinch dried red pepper flakes
sea salt and black pepper
1 cauliflower, cut into florets
¼ cup honey
1 medium cooked beetroot, peeled and chopped
juice of 1 lime
chopped fresh coriander, to scatter
1 Heat butter and half the oil in a frying pan over a medium heat and when butter is foaming, add garlic, ground coriander,
cumin, turmeric, red pepper flakes and a good grind of salt and black pepper. Cook, stirring, for 1-2 minutes or until fragrant.
2 Add cauliflower and honey, cover and cook, tossing every 5 minutes, for about 30 minutes or until cauliflower is tender.
3 Meanwhile, place beetroot, lime juice, remaining oil, 1-2 tbsp water and a good grind of salt in a food processor and process to make a purée. Place purée in a small saucepan over a medium heat and cook, stirring, for 2-3 minutes to heat through.
4 To serve, pile cauliflower onto a serving platter, top with beetroot puree and scatter with fresh coriander.
Where did the ingredients for this dish come from:
Cauliflower, garlic, lemon: Krismaw Gardens – Hastings; Beetroot, fresh coriander: The Chef’s Garden @ Epicurean – Hastings; Honey: The Naked Honey Pot – Napier; Store Cupboard Ingredients:
butter, vegetable oil, ground coriander, cumin, turmeric, dried red pepper flakes, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe adapted by Rachel Blackmore
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