Ingredients
450g (about 9) small carrots
300g (about 6) small purple carrots
1 cup milk
1 clove garlic, peeled
500g cauliflower, trimmed, cut into florets
Sea salt flakes & cracked black pepper, to season
70g butter
2 tsp fennel seeds
½ cup walnuts, roughly chopped
2 tsp brown sugar
Sumac, to serve
Tip: Small carrots can be found prepackaged in Coles or you can use Dutch heirloom carrots left whole.
Method
-
Wash carrots and cut in half lengthways. Cook orange and purple carrots in separate saucepans of boiling water until tender. Drain.
-
Meanwhile, bring milk and garlic to the boil in a medium saucepan. Add cauliflower and boil, covered, until tender. Season, then puree with 20g of
butter using a hand-held stick mixer in a pot or a food processor. Transfer to a serving bowl. Cover to keep warm. -
Heat remaining butter in a large non-stick frying pan over a medium-high heat until foaming. Add carrots and seeds. Cook, stirring for 5-7 minutes
or until lightly golden. -
Add walnuts and sugar. Cook, stirring for a further 2 minutes. Arrange on a serving plate. Just before serving, sprinkle sumac over cauliflower sauce.
