Cauliflower and Roasted Beetroot in Blue Cheese Sauce

This is the third Karen Martini recipe I have sampled in the last few months. But unfortunately, it was also a dissapointment. Maybe I should quit while I'm ahead, however I have just one more I am going to try this weekend. But more on that later...


The dissapointing part was that the beetroot just didn't work in the recipe. It is too sweet against the saltiness of the blue cheese. The rest of the ingredients were actually quite moreish, so if you eliminate the beetroot it would be a success. However, I must admit that i used tinned beetroot, rather than fresh, but I did roast them as the recipe says.


Well I better stop crapping on and give you the recipe!

Cauliflower and Roasted Beetroot in Blue Cheese Sauce


2 bunches baby beetroot
extra virgin olive oil
sea salt and cracked black pepper
1 large cauliflower, outer leaves removed
350ml milk
350ml chicken stock
1 bay leaf
40g butter
40g flour
100g Gorgonzola piccante (available at delicatessens)
60g Parmesan, grated

Preheat oven to fan-forced 180C (200C conventional). Wash and trim beetroot, leaving a little of the stem attached. Line a sheet of aluminium foil with baking paper and place beets on top. Drizzle over a little oil and season with salt and pepper. Wrap up parcel and seal edge, then place on a baking tray and roast for 1 hour. Remove and set aside until cool enough to slip skins off beetroot. Increase oven temp to fan-forced 200C (220C conventional).

Cook whole cauliflower in a large pot of lightly salted boiling water over medium heat for 8 minutes or until just tender. Remove and set aside.

In a small saucepan, simmer milk, chicken stock and bay leaf over low heat.

Meanwhile, melt butter in a medium saucepan over medium heat. Add flour and mix well with a wooden spoon to form a paste. Cook for 1 minute, then gradually pour in milk mixture, stirring to smooth out any lumps. Cook for 3 minutes, stirring continuously, until it thickens to a sauce consistency. Remove from heat and, using a spoon, beat in Gorgonzola and Parmesan until almost melted.

Slice cauliflower thickly length ways and lay in a 20cm x 30cm baking dish greased with butter. Top with beets and spoon over hot cheese sauce.

Bake for 20-30 minutes, until golden. Serve immediately.