This is my
beet cauliflower puree mash, also my procrastination to the mash. I should be
writing a paper for my African music class but an overwhelming urge to puree
came over me! There’s no better excuse to procrastinate than cooking. I must
confess I used to hate beets. Little
did I know the beets my dad was feeding me, that supposedly “taste just like
candy” (lies!), were pickled! I’m still not a fan of pickled beets but I adore
beets roasted or boiled. I roasted a beet and threw it into my recipe for
garlic cauliflower puree and it was great! The color is absolutely stunning.
Beets are one of my favorite detox foods, they are full of antioxidants and
loaded with fiber. I hope you enjoy this recipe as much as I do!
2/3/13
20
minutes start to finish
Serves
2
Ingredients:
·
½ head of cauliflower
·
1 clove of garlic
·
1 medium beet
·
salt
·
blue cheese (optional
Preheat the oven to four hundred and
chuck in the beet, depending on the size it should take around thirty minutes
until it is cooked through. Steam the cauliflower and garlic. Once the
cauliflower and garlic is tender blend it with the cooked beet and season with
salt. Plate and garnish with a sprinkle of crumbled blue cheese and a bit of
chopped mint if you like.