Cauliflower And Roasted Beetroot In Blue Cheese Sauce Recipe

How to make it

---

• Preheat the oven to 180 Cent
• Wash and trim the beetroot ,leaving a little stem attached or the colour will bleed too much .
• Line a sheet of aluminum foil with greased baking paper and place beets on the paper.
• Drizzle over a little olive oiland season with salt and pepper .Wrap up the parcel and seal the edges well ,place in the oven on a baking tray and roast for 1 hour
• Remove and set aside until cool enough to handle to slip off the skins ,using gloves unless you like red hands for a few days !
• Increase the oven to 220 C.
• Place the whole cauliflower in a large pot of lightly salted boiling water and cook until tender ,about 8 mins Remove and set aside .
• In a small saucepan ,simmer the milk with the chicken stock and bay leaf over low heat .
• Meanwhile we make a roux .
• Melt the butter in a medium saucepan ,Then add the flour and mix well with a wooden spoon to form a paste .
• Cook for 1 minute .
• Remove from the heat .
• Gradually pour in the milk mixture ,whisking and stirring to smooth out any lumps .
• Return to the low heat and cook for 3 minutes to cook out the flour taste .Stir constantly during this stage to prevent lumps .
• Remove from the heat and add the gorgonzola and parmesan ,mixing well again .
• Slice the cauliflower thickly lengthways and lay in a greased baking dish12ins by 8ins .
• Top with the beets and spoon over the cheese sauce .
• Bake for another 20 to 30 mins in the hot oven until golden and bubbling .
• Serve immediately matched with a Pinot Noir to compliment the robust earthy flavours .
• A wonderful luncheon dish but could do well next to some game like hare ,rabbit , duck or venison.
• Brilliant colours .