- 1 Kg cauliflower
- 400 g cooked beetroot
- 200 g fresh cream
- 100 g grated pecorino
- 10 g capers in oil
- 10 g parsley
- 8 g tarragon
- 6 pcs anchovy fillets in oil
- 1 pc pickled gherkin
- White bread
- White wine vinegar
- pomegranate vinegar (alternatively wine vinegar, raspberry vinegar, apple vinegar)
- extra virgin olive oil
- pink pepper
- black pepper
For the recipe of baked cauliflower with three sauces, wash the cauliflower very well and rub it with a cloth. Place it on a baking sheet lined with baking paper, season with salt, black pepper and plenty of oil and bake at 180 ° C for 40 minutes. Take the cauliflower out of the oven, cover it with aluminum foil and bake it again for 20 minutes.
Cacio e pepe sauce: dissolve 2 teaspoons of cornstarch in a little cold water and in the meantime heat the cream in a small saucepan. Stir in the pecorino cheese, stir gently, then add the dissolved cornstarch. Cook until the sauce starts to thicken. Remove from the heat and complete with a generous grinding of black pepper.
Beetroot sauce: wet a slice of pancarré in wine vinegar. Blend the beetroot with the fillets
of anchovy, the gherkin, the capers, the slice of squeezed bread and a couple of tablespoons of oil to a smooth and fairly thick consistency. Season with salt if needed.
Herbal sauce: blend the parsley and tarragon leaves with 50 g of oil, a pinch of salt, a generous grinding of pink pepper and a sprinkle of pomegranate vinegar. Spread the sauces in three bowls and serve with the cauliflower, placed in a large serving dish.
This recipe has already been read 34 times!