Let me start this off by saying: I could eat this daily, regularly, all the time, can’t get enough! Its that good. Cauliflower puree is a staple in this house and we jazz it up in all sorts of ways. A favorite; pureed with truffle oil. I contemplated adding truffle to this recipe as I think it’s amazing on everything, but the balsamic glaze is jam packed with flavor and I didn’t want it to compete with the truffle.
These balsamic glazed beets offer the perfect combination of earthy goodness and sweet tangy deliciousness. And, they’re completely satisfying!
Cauliflower Puree with Balsamic Glazed Beets
Prep it:
3 lbs. beets
1 head cauliflower roughly chopped
1 onion roughly chopped
2 heads garlic
1 cup balsamic vinegar
1 tablespoon maple syrup
EVOO
Salt/ Pepper
Thyme
Make it:
- 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. (I use an emersion blender)
- 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.
- Spoon caulliflower puree onto plate, top with beets and drizzle the balsamic glaze. Top with thyme.
Enjoy!!!
Cheers,
Laura