Cauliflower Cheese & Beetroot Relish

Mike Reid


  • 1 whole cauliflower 
  • 300g mornay sauce (See Croque Madame recipe) 
  • 80g smoked almonds, chopped and grated 

For the Beetroot Relish: 

  • 3 large beets – trimmed and peeled
  • 1 red onion – finely chopped
  • 2 apples – cored and finely chopped
  • 2 tbsp fresh ginger – finely chopped
  • 75g caster sugar
  • 125ml apple cider vinegar 
  • 125ml water
  • Sea salt to taste 


  1. Preheat the oven at 200*C.
  2. Roast your cauliflower whole, cover with the butter and salt. Bake for about 30 minutes. Remove foil, and turn up the temperature to 220 and roast for a further 10 minutes.
  3. Place your hot mornay sauce on top, followed by the relish and garnish with your nuts.
  4. Use a coarse hand or box grater to shred the peeled beets.
  5. Add them to a large pot with the onion, apple, ginger, salt, sugar, apple cider vinegar, and water. Cover and bring to a boil, then reduce heat to low and let the relish cook for 30 minutes. Take off the lid and simmer for another 10-15 minutes to let some of the excess water evaporate.
  6. Remove from heat and carefully pour out any liquid that’s still left in the pot.
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