Cauliflower and beetroot puree

3 servings

30 minutes

Cauliflower puree with beetroot is a refined dish of French cuisine that combines the tenderness of cauliflower and the light sweetness of beetroot. Its creation stems from the search for a harmonious balance of textures and flavor nuances. The airy puree achieves a creamy consistency thanks to rich cream, while beet juice gives it a vibrant color and delicate sweetness. The flavor is rich and layered: the softness of the cauliflower is complemented by spicy notes of garlic and sea salt. It pairs perfectly as a side dish with meat and fish but can also stand alone as a light dish for gourmets. The French appreciate such simple yet exquisite recipes for their ability to reveal the full depth of natural ingredients' flavors, turning ordinary components into culinary masterpieces.

Energy value per serving

• Calories: 125.3
• Proteins: 2.6g
• Fats: 10.1g
• Carbohydrates: 6.8g

Ingredients

• Cauliflower: 200 g
• Beetroot juice: 35 ml
• Cream 33%: 90 ml
• Sea salt: 1 tbsp
• Garlic: 1 clove
• Water: 300 ml

Cooking steps

1. Break the cauliflower into florets and place them in a small pot.

   Required ingredients:

   • Cauliflower: 200 g

2. Fill with water.

   Required ingredients:

   • Water: 300 ml

3. Crush the garlic with a chef's knife.

   Required ingredients:

   • Garlic: 1 clove

4. Add it to the water and put it on high heat.

   Required ingredients:

   • Garlic: 1 clove

5. Add salt. After boiling, reduce the heat and cook for 20 minutes.

   Required ingredients:

   • Sea salt: 1 tablespoon

6. Then drain the water.

7. Pour in the cream.

   Required ingredients:

   • Cream 33%: 90 ml

8. Add beet juice.

   Required ingredients:

   • Beetroot juice: 35 ml

9. Blend with an immersion blender.

10. Set to medium heat and boil for about 5 minutes to evaporate excess moisture.

11. Transfer to a plate and serve.