Let me start this off by saying: I could eat this daily/ all the time… can’t get enough! Its that good. Roasted beets are a favorite for both Marc and myself and when they’re piled high on top of creamy, pureed cauliflower it’s almost too good to be true.
Cauliflower puree is a staple in our house and a dish that I often make it in lieu of mashed potatoes. Simply roast the cauliflower with a white onion and a few cloves of garlic until caramelized, then transfer to a food processor and blend with a generous glug of olive oil or chicken stock. Roasting the cauliflower before pureeing gives it a really delicious smokey flavor which is a great compliment to the earthy beets.
Nothing makes this dish more delicious than a generous drizzle of maple/balsamic reduction over the beets and cauliflower. Finish with a sprinkle of fresh thyme and it’s as simple as that! A bowl full of sweet and savory deliciousness!
Cauliflower Puree with Balsamic Glazed Beets
– 3 lbs. beets
– 1 head cauliflower roughly chopped
– 1 onion roughly chopped
– 2 cloves garlic
– 1 cup balsamic vinegar
– 1 tablespoon maple syrup
– glug of EVOO
– 1/2 teaspoon salt
– 1/4 teaspoon pepper
– 1 tablespoon fresh thyme
– Pre heat oven to 400 degrees. Scrub beets, rub EVOO and salt and wrap in tin foil.
– Roast beets for 1 – 1 1/2 hours. After one hour check tenderness of beets with a fork. You want them to be tender. When done, remove from oven and let cool.
– Place cauliflower, onion and garlic on a baking sheet and drizzle with EVOO and salt/ pepper. Make sure they are evenly coated. Roast for 30 minutes. Once done remove from oven and transfer to a mixing bowl and puree with emersion blender, or transfer to a food processor and puree. You may need to add a glug of EVOO or about 1/4 cup chicken broth to the puree while blending.
– Once the beets are cool remove skins and cube.
– Pour balsamic vinegar and maple syrup into a sauce pan and bring to a boil, then reduce heat and cook until think in consistency. About 10 minutes.
– Spoon caulliflower puree onto plate, top with beets and drizzle the balsamic glaze. Top with thyme.