Beetroot, cauliflower & cavolo nero with almond butter dressing 

Oh jeez, this is my THIRD recipe in a row with almonds! Sorry any almond haters out there (surely there are no almond haters!?). It’s also my second cauliflower recipe in a row. OOPS. But when you love and enjoy a vegetable like this, a veg that’s healthy, cheap, robust and can take a whole range of flavours and cooking techniques, surely there’s no harm in singing its praises time and time again..?


Anyway this almond recipe is really a different one for me because I finally sucked it up and invested in a decent blender which now means I can blend nuts. How very exciting! No, I’m actually not being sarcastic. Very excited about this. I can now make cashew cream, Spanish almond soup, nuts butters.. everything! So expect to see a little more blended food from me. Also, expect to see increasingly healthy recipes. I’m turning myself into a green goddess for summer. Yes I know it’s only March, but I can feel Spring just around the corner. It’s only a matter of time before the legs come out, and when they do they’ll be lean and toned (here’s hoping!)


Happy munching.

You will need:

For the beetroot:

3 raw beetroot, peeled and roughly chopped

1 large red onion, peeled and cut into chunks

Leaves from 2 sprigs Rosemary

1/2 tspn cinnamon

1 tspn smoked salt

1/2 tspn black pepper

Olive oil

For the cauliflower:

1 head cauliflower chopped into florets

1 tspn fennel seeds

1 tspn caraway seeds

Salt, pepper

Olive oil

For the cavolo nero:

160g cavolo Nero, chopped

2 garlic cloves, crushed

Olive oil, to fry

Salt, pepper

For the almond butter dressing:

1 1/2 tbspn almond butter (mine is homemade with rosemary and lemon, see recipe below)

1 tbspn rapeseed oil mixed with 2 tbspns water

1/2 tbspn White balsamic vinegar

1/2 garlic, crushed

Juice of 1/4 lemon

Salt, pepper

For the almond butter:

250g raw almonds

1/4 lemon

Pinch of chilli

Leaves from 1/2 small sprig of Rosemary

Salt, pepper to taste

Water as directed



For the beetroot:

– Preheat the oven to 200 degrees

– Add 2-3 tbspns olive oil to an oven tray and pop in the oven to warm. Meanwhile toss the beetroot together with the seasoning and herbs and onion.

– Pop the beetroot in the oven for an hour or so to roast, turning every so often. It’s ready when the beetroot is soft but tender.

For the cauliflower:

Preheat the oven to 200 degrees.

– Grind the spices and toss the cauliflower in them and the oil. Add to an oven tray and toast for 30 minutes until golden, nutty and still a bit crunchy, tossing occasionally. Add a little extra oil if needed.

For the cavolo Nero:

– Blanch the cabbage in boiling water for 1 minute. Drain and heat a little oil a in frying pan. Add the garlic, then the drained cabbage as soon as the garlic smells fragrant (before it browns!) and fry for a few minutes til soft, tossing well. Season to taste then serve immediately.

For the almond butter dressing:

– Simply whisk the water/rapeseed oil mix into the almond butter along with any extra water as needed to create a texture a little thinner than natural yoghurt. Season to taste.

For the almond butter:

– Place all the ingredients in a food processor and add enough water to just cover everything. Pulse until smooth, adding more water as needed to form a smooth paste. Season to taste.

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2 thoughts on “Beetroot, cauliflower & cavolo nero with almond butter dressing 

  1. I finally bought a vitamix a few years ago and I still haven’t made nut butter! Oh well, it’s a great blender. I love love this recipe – everything about it. I’d never heard of cavolo nero!

    1. Oh really? Lucky you Id love a vitamix! Maybe I’ll upgrade in a few years :-)
      Glad you like it – hmm it’s also known as black kale? We have lots of it over here at the mo!

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