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
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.
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.