- 1 pound cauliflower florets
- 3/4 cup heavy cream, warmed
- 8 ounce goat cheese
- 2 pounds beets
- 4 parts red wine vinegar
- 3 parts extra virgin olive oil
- 1 pound carrots, shaved on a mandolin
- 2 shallots, peeled and thinly sliced into rings
- 1/2 cup vegetable oil
- 2 parts canola oil
- 1 part cumin seeds
Cauliflower: Simmer cauliflower in water with salt 10 minutes or until tender. Drain cauliflower and purée with the warm cream and goat cheese until smooth.
Beets: Preheat oven to 350F. Place beets in foil and roast 40 minutes or until tender. Cool, peel and cut into quarters. Combine vinegar and olive oil. Pour over beets. Marinate 2 hours.
Shallots: Slowly fry until golden brown, strain and salt
Cumin oil: Toast cumin seeds in a skillet until fragrant, about 8 minutes. Place in a blender with the oil, blend and strain. Toss with carrots.
To serve, arrange beets on top of cauliflower puree. Top with carrots and shallots.