Beetroot and Parmesan Bake

Recipe by: Woolworths

Serves: 4
Preparation time: 20-30min
Cooking time: 40min


2 Cauliflower heads, chopped into florets
3 tablespoons Olive oil

Chilli flakes, pinch 
dried oregano
4 Garlic cloves
3 tablespoons Mascarpone
1,5kg Beetroot, cooked and peeled
250 g Mozzarella, grated
200 g, Parmesan, grated
3 tablespoons dried breadcrumbs

1 Mix the cauliflower florets with olive oil, salt, pepper, a few chilli flakes and the oregano.

2 Add the cauliflower to a roasting tray with the garlic cloves and bake until soft and tender.
3 Add the cauliflower to a mixer and blitz to a medium-to-fine purée, then mix in the mascarpone. Set aside to cool.

4 Slice the beetroot, and then assemble a layer of slices in an ovenproof dish.

5 Add a layer of cauliflower purée over the top, and then add another
layer of beetroot slices.

6 Sprinkle with the mozzarella, parmesan, salt, pepper and breadcrumbs.
7 Add another pinch of dried oregano and bake for 20-30 minutes or until golden.

8 Allow to rest for 10 minutes, and then serve.