A delicious pairing from Sager and Wilde. You could make it the main event, or serve alongside a roast.
Ingredients
- 2 large cauliflower heads chopped into florets
- olive oil
- salt and pepper
- a good pinch chilli flakes
- a pinch dried oregano
- 4 garlic cloves
- 3 tbsp mascarpone
- 1.5 kg beetroot cooked
- 250 g grated mozzarella
- 200 g parmesan
- 3 tbsp dried breadcrumbs
Servings:
Instructions
- Mix the cauliflower florets with olive oil, salt, pepper and a few chilli flakes and the oregano. Add to a roasting tray with the garlic and bake until soft and tender.
- Add the cauliflower to a mixer and blitz to a medium-to-fine puree, then mix in the mascarpone. Set aside to cool.
- Slice the beetroot, then assemble a layer of beetroot slices in an ovenproof dish. Add a layer of cauliflower puree over the top, and then add another layer of beets.
- Sprinkle with the mozzarella, parmesan, salt, pepper, breadcrumbs and another pinch of dried oregano and bake for 20-30 minutes or until golden. Let it rest for 10 minutes then serve.
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