Will Uhlhorn
Will Uhlhorn began his culinary career at City Grocery in Oxford, Miss., where he worked as sous chef between classes in German, journalism, and graphic design at Ole Miss.&nb...
Ingredients
Goat Cheese-Cauliflower Purée
- 1 pound cauliflower florets
- 3/4 cup heavy cream, warmed
- 8 ounce Noble Springs goat cheese
Beets
- 2 pounds beets
- 4 parts red wine vinegar
- 3 parts extra virgin olive oil
Carrots
- 1 pound carrots, shaved on a mandolin
Crispy shallots
- 2 shallots, peeled and thinly sliced into rings
- 1/2 cup vegetable oil
Cumin oil
- 2 parts canola oil
- 1 part cumin seeds
Instructions
For 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.
For 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.
For shallots:
Slowly fry until golden brown, strain and salt
For cumin:
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. Top with candied nuts if desired. Serves 6.
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