Roasted Cauliflower with Creamy Beetroot Sauce
SERVES: 6 • TOTAL TIME: 1 HOUR 15 MINUTES
1 large whole cauliflower
2 tbsp olive oil
½ tsp salt
For the Sauce:
350 g beetroot, scrubbed and peeled
2 tbsp olive oil, divided
½ brown onion, diced
2 cloves garlic, minced
1 tbsp freshly squeezed lemon juice
1 tsp sea salt
⅓ cup water
Preheat oven to 190ºC.
Place a large oven-proof dish in the bottom of the oven and fill it three-quarters full with water.
Cut beetroot into 2-centimetre chunks and place on a baking tray. Drizzle with 1 tbsp of the olive oil and roast for 20 to 30 minutes or until tender.
Heat remaining oil over medium heat in a frying pan. Add onions and cook until soft and translucent, then add garlic and cook for a further 1 to 2 minutes.
Place beetroot, onion, garlic, lemon juice and salt in a food processor and blend to combine. Add water until the sauce is smooth and your preferred consistency. Set aside.
Trim the cauliflower stalk so that it will sit flat. Place the cauliflower in a roasting dish and drizzle with 1 tbsp olive oil. Rub the oil into the cauliflower and then season with salt. Place in oven and cook for 30 minutes, then drizzle with remaining olive oil and return to oven for a further 30 minutes (the cauliflower should be easily pierced with a knife if it is cooked through). Remove cauliflower and dish of water from the oven.
To serve, place sauce on a serving plate and add cauliflower.