Beetroot and parmesan
| Serves: | 6 |
Ingredients
- 1/4 cup Toasted breadcrumbs
- 1.5 kg Beetroot, cooked and peeled
- 1 garlic cloves
- dried oregano, a pinch
- 1 Cauliflower heads, divided into florets
- 50 g parmesan, grated
- 250 g mozzarella, grated
- 1 x 250 g tub mascarpone, for serving
- 1/2 tsp chilli flakes
- 3 Tbsp olive oil, to drizzle
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Cooking Instructions
- Mix the cauliflower florets with olive oil, salt, pepper, a few chilli flakes and the oregano.
- Add the cauliflower to a roasting tray with the garlic cloves and bake until soft and tender.
- Add the cauliflower to a mixer and blitz to a medium-to-fine purée, then mix in the mascarpone. Set aside to cool.
- Slice the beetroot, then assemble a layer of slices in an ovenproof dish.
- Add a layer of cauliflower purée over the top, and then add another layer of beetroot slices.
- Sprinkle with the mozzarella, parmesan, salt, pepper and breadcrumbs.
- Add another pinch of dried oregano and bake for 20-30 minutes or until golden.
- Allow to rest for 10 minutes then serve.
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