Cooking Class: Roasted Cauliflower with Roasted Beets

Cut beets in heart shapes to create a Valentine's Day appetizer



DIFFICULTY LEVEL:  *

ON THE CLOCK: 1 hour and 15 minutes

SERVINGS: 6

 

Ingredients

CAULIFLOWER

One head of cauliflower, cut into large florets  
½ cup extra-virgin olive oil
Juice of one lemon
1 bulb of garlic, peeled into cloves
10 sprigs of fresh thyme
1 teaspoon of curry powder
Salt, pepper and cayenne to taste

Note: Cauliflower comes in a variety of colors, and a mixture of colors makes for an appealing presentation as well as a variety of flavors and texture.

BEETS

4 medium-size beets (about 3 inches in diameter)
¼ cup extra-virgin olive oil
2 tablespoons sherry wine vinegar
Salt and pepper to taste

Note: Beets also come in a variety of colors. If using multiple colors, keep them separate throughout the process, as red beets will color anything they come in contact with.

Directions

Note: The cauliflower and beets can be cooked in the oven at the same time.

CAULIFLOWER

1.    Preheat the oven to 350 degrees.

2.    Combine all ingredients in a bowl and stir. Allow to marinate for 15 minutes, tossing occasionally to mix the dressing and evenly coat the pieces of cauliflower.  

3.    Transfer the cauliflower to a sheet tray lined with parchment paper, and place uncovered in the oven.

4.    Cook for 45 minutes or until pieces are tender and lightly browned.

BEETS

5.    Preheat the oven to 350 degrees.

6.    Rinse the beets of any loose dirt, and trim the very top and the very bottom.

7.    Wrap each beet in aluminum foil.  

8.    Roast in the oven for one hour.

9.    Remove the beets from the oven and allow them to cool.

10.    Discard the foil and gently peel the skin from the beets.

11.    Slice the beets into slabs about ¼-inch thick.

12.    Using a heart-shaped cookie cutter, cut the beets into heart shapes.

13.    Toss the sliced beets in the olive oil and sherry wine vinegar and season to taste with salt and pepper. Serve atop cauliflower.

Edit Module
Edit ModuleShow Tags

Archive »Related Articles

Cooking Class: Slow-Cooked Beef Brisket with Spicy Mustard Cabbage Slaw

Serve a spicy American variation on the traditional St. Patrick’s Day corned beef and cabbage

Cooking Class: Duck Legs with Caramelized Brussels Sprouts

Duck legs with a four-ingredient rub pair beautifully with lightly charred Brussels sprouts

Cooking Class: Tomato and Zucchini Tart

Veggies are carefully layered atop a flaky pastry base to create this beautiful tart

Cooking Class: Pan-Seared Pork Chops Au Jus

Drizzle a flavorful sauce over simply seasoned pork for a juicy main entrée
Edit Module

Edit Module
Edit ModuleShow Tags Edit Module
Edit ModuleShow Tags

Sponsored Content

Downtown Crown's Beer Festival

Join us for the Maryland Day Beer Festival featuring sampling of 20 exclusive beers from 10 local breweries and signature dishes from select Downtown Crown restaurants.
Edit ModuleShow Tags Edit Module
Edit Module

Profiles

Your Guides to Leading
Local Professionals

Edit Module

Talk With Us

On Social Media

     

Edit Module
Edit ModuleShow Tags