When you bring the skillet to the table to serve your guests, the oohs and aahs will be audible. It’s a beautiful dish that’s fun to put together. If you have a mandolin, it’s easier to get a precise slice on the beets and yams but don’t let it deter if you have to hand slice them. In either case, you have a lovely, colorful array of rounds to decoratively arrange around the perimeter of the skillet like the petals of a flower, with the cauliflower florets resting playfully in the center.
- 1 1/2 tablespoons extra virgin olive oil
- 4 medium crimson beets skin on, greens removed
- 1 large garnet yam peeled
- 1 head garlic
- 1 small head cauliflower separated into florets
- 1 teaspoon sea salt
- 1 teaspoon nutritional yeast
- 3 sprigs rosemary
- 2 teaspoons fresh thyme
Preheat oven to 350 degrees F.
Use 1 1/2 teaspoons of the olive oil to grease a 9-inch cast-iron skillet.
Slice the beets into 1/8-inch-thick rounds and the yam into 1/4-inch thick rounds. Separate and peel the garlic cloves. Alternate the beets and yams around the inner edge of the skillet, so that they're leaning against the edge and slightly overlapping. Wedge garlic cloves between some of the rounds.
Place the cauliflower in the middle of the skillet. Drizzle the remaining olive oil over the veggies. Sprinkle with salt and nutritional yeast. Cover with aluminum foil and bake for 30 minutes. Remove from oven and take off the aluminum foil.
Arrange the rosemary sprigs around the skillet and add the thyme, spreading evenly over the veggies. Return to the oven and bake for another 30 minutes, uncovered, until the cauliflower begins to turn golden brown. Serve in the skillet.
Recipe from Mastering Mindful Eating by Michelle Babb