Cauliflower and beetroot puree

4 servings

25 minutes

Cauliflower and beetroot puree is a harmony of soft, delicate flavor and natural sweetness. The dish embodies the idea of author cuisine by combining the airy texture of cauliflower with the rich hue of beetroot. This recipe may be inspired by healthy eating principles as it is rich in vitamins and suitable for a light side dish or standalone meal. Cream and butter add creaminess while the pepper mix adds subtle spiciness. Himalayan salt makes a special accent, highlighting the natural palette of flavors. Served warm and often garnished with fresh herbs, it pairs perfectly with fish or meat but is also delightful on its own. A representation of simplicity and sophistication at once, this dish captivates with its color and offers refined pleasure.

Energy value per serving

• Calories: 140.4
• Proteins: 2.3g
• Fats: 12.6g
• Carbohydrates: 5.2g

Ingredients

• Cauliflower: 250 g
• Cream 33%: 100 ml
• Butter: 1 pc
• Ground pepper mix: to taste
• Pink Himalayan Salt: to taste
• Boiled beetroot: 30 g

Cooking steps

1. Divide the cabbage into florets.

   Required ingredients:

   • Cauliflower: 250 g

2. Put the water on high heat. Add salt.

   Required ingredients:

   • Pink Himalayan Salt:  to taste

3. Once the water boils, add the florets and reduce the heat to medium.

   Required ingredients:

   • Cauliflower: 250 g

4. Cover with a lid.

5. Season with the pepper mixture after 18 minutes.

   Required ingredients:

   • Ground pepper mix:  to taste

6. After a couple of minutes, drain the water and add butter.

   Required ingredients:

   • Butter: 1 piece

7. Pour in the cream.

   Required ingredients:

   • Cream 33%: 100 ml

8. Chop the boiled beetroot finely.

   Required ingredients:

   • Boiled beetroot: 30 g

9. Add beetroot to cabbage and salt it.

   Required ingredients:

   • Boiled beetroot: 30 g
   • Pink Himalayan Salt:  to taste

10. Blend the mixture with an immersion blender, and the puree is ready.