I shared a post a few days ago sharing some thoughts on The New Greenmarket Cookbook, a really valuable resource for seasonal, local recipes and how to shop at the farmers market, no matter where you are. In perusing the book, I found a number of non-vegan, gluten-y recipes that looked amazing -- ones, of course, I would want to adapt before trying at home or sharing here.
This recipe for roasted veggies with cornichon-caper herb drizzle is one such dish! In the book, the recipe that inspired it is Cauliflower and Beets with Sauce Gribiche (page 134), contributed by none other than the incredible Michael Pollan (I. LOVE. HIS. WORK.). Gribiche is a traditional French sauce made with hard-cooked eggs, capers, cornichons (baby pickles) and fresh herbs. Like in a mayonnaise, these ingredients are emulsified with oil and egg yolk, then served cold. it's often served with egg salad, boiled meat or poached fish.
Not a great fit here, wouldn't you agree?
I decided to take the elements of the sauce I like (capers and pickles! fresh herbs! olive oil! yes please!) and leave out the ones I choose not to eat. Plus, I adapted the cooking method for the beets and cauliflower to simplify the whole process. While the book recommends roasting whole beets and steaming cauliflower, I decided to save time and throw everything in the oven together. (Michael and I tend to like these veggies best when roasted anyways. Perfect.)
It's a super simple meal to throw together, and also works terrifically as a side dish.
You'll toss the beets in 3/4 of the sauce, then plate with the cauliflower (plain) on top.
Drizzle with a little more sauce and serve.
Like other dishes that use gribiche, this adaptation is also excellent hot or cold. Leftovers, anyone? :)
- 1 medium head cauliflower, cut into bitesize pieces, stems included
- 4 golden beets, peeled and cubed
- 3 tbsp olive oil + 1/2 cup olive oil
- 2 large leeks or one bunch green onions, thickly sliced
- 1/2 cup parsley, stems removed
- 1/4 cup fresh mint
- 1/4 cup fresh basil
- 2 tbsp capers
- 2 tbsp cornichons (baby pickles)
- 1 lemon, juiced
- 1 tsp sea salt, divided
- 1/2 tsp black pepper, divided
- 2 cloves garlic, minced
- 1. Preheat oven to 350F.
- 2. Arrange cauliflower and beets on baking trays, keeping them separate. Drizzle with olive oil and a few pinches salt. Roast for ~35-40 minutes until tender and slightly browned.
- 3. While they roast, heat about 2 cups of water in a small saucepan. Bring to a boil, add leeks, and immediately reduce heat to simmer. Let cook 3-4 minutes, then remove from heat and drain. Set leeks aside.
- 4. Combine all remaining ingredients - plus 2 tbsp of your blanched leeks - in a food processor and blend until smooth.
- 5. When beets and cauliflower are done, remove from the oven and allow to cool for a few minutes. Transfer beets to a bowl, add 3/4 of your sauce and remaining leeks, then toss to coat.
- 6. Spread beets on a platter, top with cauliflower. Drizzle with remaining sauce and serve.