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Scrub the beets with a brush under running water, cut them into smaller pieces and transfer to a baking dish lined with foil. Add 4 unpeeled cloves of garlic, close the foil and bake in the oven at 200 °C.

Disassemble the washed cauliflower, coarsely grate the thicker parts and divide the florets into small pieces. Transfer the cauliflower into a bowl, add olive oil (2 tablespoons), smoked paprika (1 tablespoon), cumin (1 teaspoon), a pinch of sea salt and mix thoroughly. Place on a baking sheet and after 40 minutes of baking beetroots, add the cauliflowet to the oven. Bake for another 20 minutes.

Meanwhile, briefly dry-roast the nuts in a metal pan and set aside.

After baking, place the beets in a blender, add a pinch of salt, a spoonful of tahini, Greek yogurt (150 ml) and the contents of the baked garlic cloves. Mix well and spread the mixture on serving plates.

Mix the baked cauliflower with chopped parsley. Layer on the beet puree  and sprinkle with lemon juice. Add the rest of the yogurt and creamy balsamic. Decorate the top of the serving with toasted nuts. Serve with crispy Linguette or pita.


NOTES: Cauliflower baked this way also tastes great with steamed rice or mashed potatoes. You can also use it to fill a pita, which you coat with the beetroot pesto first and serve as vegetarian souvlaki.

🍽 2 ⏱ 75 min


☉ smaller cauliflower 800 g

☉ beetroots 400 g

☉ cloves of garlic 4 pcs

☉ Greek yogurt 200 ml

☉ smoked paprika 1 tbsp

☉ ground cumin 1 tbsp

☉ olive oil 2 tbsp

☉ lemon 1 pc

☉ tahini (sesame paste) 1 tbsp

☉ pine nuts 4 tbsp

☉ crispy Linguette sticks / pita

☉ creamy balsamic condiment

☉ salt, parsley