Recipe

Cauliflower And Roasted Beetroot In Blue Cheese Sauce Recipe

	Huxter / All my dishes 4 months, 3 weeks ago This is from well-known Aussie chef ,restaurateur and media star ,Karen Martini .A dish for a Sunday brunch with a glass of Pinot to match the strong colour and flavour ! Karen writes for a national daily paper ,has a TV show ,two restaurants ,... More Prep:30m Cook:30m Servings:6	Huxter
	brilliant colour

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Ingredients

2 bunches baby beetroot ,about 10 --golf ball size

extra virgin olive oil

sea salt and cracked black pepper

1 large cauliflower .outer leaves removed

350ml milk

350ml chicken stock

1 bay leaf

40g butter

40g plain flour

100g Gorgonzola or strong blue veined cheese of choice

60g Parmesan ,grated

Directions

Preheat the oven to 180 Cent

Wash and trim the beetroot ,leaving a little stem attached or the colour will bleed too much .

Line a sheet of aluminum foil with greased baking paper and place beets on the paper.

Drizzle over a little olive oiland season with salt and pepper .Wrap up the parcel and seal the edges well ,place in the oven on a baking tray and roast for 1 hour

Remove and set aside until cool enough to handle to slip off the skins ,using gloves unless you like red hands for a few days !

Increase the oven to 220 C.

Place the whole cauliflower in a large pot of lightly salted boiling water and cook until tender ,about 8 mins Remove and set aside .

In a small saucepan ,simmer the milk with the chicken stock and bay leaf over low heat .

Meanwhile we make a roux .

Melt the butter in a medium saucepan ,Then add the flour and mix well with a wooden spoon to form a paste .

Cook for 1 minute .

Remove from the heat .

Gradually pour in the milk mixture ,whisking and stirring to smooth out any lumps .

Return to the low heat and cook for 3 minutes to cook out the flour taste .Stir constantly during this stage to prevent lumps .

Remove from the heat and add the gorgonzola and parmesan ,mixing well again .

Slice the cauliflower thickly lengthways and lay in a greased baking dish12ins by 8ins .

Top with the beets and spoon over the cheese sauce .

Bake for another 20 to 30 mins in the hot oven until golden and bubbling .

Serve immediately matched with a Pinot Noir to compliment the robust earthy flavours .

A wonderful luncheon dish but could do well next to some game like hare ,rabbit , duck or venison.

Brilliant colours .

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Comments

rainbowcookin 4 months, 3 weeks ago said:
YUMMY, love all the flavours, will definitely try this one soon! Yes it is important to keep aluminium foil away from food, NOT good for you, lol

mrgresch 4 months, 3 weeks ago said:
Looks really good. But all you people who live abroad should convert your recipe measurements to what we Americans are familiar with, lol.

juels 4 months, 2 weeks ago said:
I love beets! This recipe sounds wonderful, nice addition of cheeses here!

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