Beetroot & Cauliflower Gratin
 
Recipe by: Izette Oelofse

Serves: 6
Preparation time: 10 minutes
Cooking time: 30-40 Minutes           
 
2 Cauliflower heads, chopped into florets
3 Tablespoons Olive oil
Chilli flakes, a good pinch
Dried oregano, a pinch
4 Garlic cloves
3 Tablespoons Mascarpone
1.5Kg Beetroot, cooked and peeled
250g Mozzarella
200g Parmesan
3 Tablespoons Dried breadcrumbs
 
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.

Head on down to your nearest Woolies for the ingredients or shop online with convenience at  www.woolworths.co.za/food