List of Ingredients
- 2 2/3 LB. of cauliflower
- 14 OZ. of cooked beets
- 3/4 LB. of cream
- 1 1/4 C. of grated pecorino cheese
- 2 TSP. of capers in oil
- 2 TSP. of parsley
- 2 TSP. of tarragon
- 6 of oilpacked anchovy fillets
- 1 of pickle
- Sandwich bread
- Cornstarch
- White wine vinegar
- Pomegranate vinegar (alternatively red wine vinegar, raspberry vinegar, or apple cider vinegar)
- Extravirgin olive oil
- Salt
- Pink peppercorns
- Black pepper
Method
Wash the cauliflower well and wipe it with a cloth. Place it on a baking tray lined with parchment paper, dress with salt, black pepper, and plenty of oil, and bake at 350°F for 40 minutes. Remove from the oven, cover with a sheet of aluminum foil, and bake for another 20 minutes.
Cacio e pepe sauce: dissolve 2 teaspoons of cornstarch in a bit of cold water; in the meantime, heat the cream in a small saucepan. Incorporate the pecorino, stir gently, then add the dissolved cornstarch. Cook until the sauce begins to thicken. Remove from the heat and complete with a generous amount of freshly ground black pepper.
Beet sauce: dip a slice of sandwich bread in the white wine vinegar. Blend the beets with the
anchovy fillets, the pickle, the capers, the sandwich bread (squeezed out), and a few tablespoons of oil until it is smooth and thick. Season with salt, if needed.
Herb sauce: blend the parsley and tarragon leaves with 3 1/2 tablespoons of oil, a pinch of salt, a generous amount of freshly ground pink pepper, and a splash of pomegranate vinegar. Distribute the sauces into three bowls and serve them with the cauliflower on a large serving dish.