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.
1
Divide the cabbage into florets.
- Cauliflower: 250 g
2
Put the water on high heat. Add salt.
- Pink Himalayan salt: to taste
3
Once the water boils, add the florets and reduce the heat to medium.
- Cauliflower: 250 g
4
Cover with a lid.
5
Season with the pepper mixture after 18 minutes.
- Ground pepper blend: to taste
6
After a couple of minutes, drain the water and add butter.
- Butter: 1 piece
7
Pour in the cream.
- Whipping cream 33%: 100 ml
8
Chop the boiled beetroot finely.
- Boiled beetroot: 30 g
9
Add beetroot to cabbage and salt it.
- Boiled beetroot: 30 g
- Pink Himalayan salt: to taste
10
Blend the mixture with an immersion blender, and the puree is ready.
