How fun are these purple-hued recipes from the genius foodies of Haute Chefs LA?
In L.A., Haute Chefs is known for creating clean, but innovative menus for some of the city’s best events. If you think you’ve prepared veggies every possible way at this point, think again — and check out this strange, but crazy delicious menu for an all veggie, all purple meal. The beet sliders couldn’t be simpler and this tarragon-mint version of cauliflower is going on permanent rotation…
Makes 12 patties
1 cup shredded organic red beets
3 Tbsp chopped organic curly parsley
½ organic red onion, chopped very small
pinch of fennel pollen
1 cup gluten-free panko
salt and pepper
With a box grater, shred the organic beets in a large mixing bowl. Add the chopped parsley, red onions and a pinch of fennel pollen. Mix the ingredients well.
Now add some gluten-free panko to help bind the mixture, add more or less if needed. Add salt and pepper to taste. Let stand in the cooler for 1 hour.
Remove from cooler and form little patties in the shape of sliders.
Using a non-stick sauté pan, over medium-high heat, cook the beet burgers in extra-virgin coconut oil. Serve on a bun with wild arugula, avocado and pickled red cabbage.
Roasted Purple Cauliflower Recipe
1 head organic purple cauliflower
¼ cup fresh chopped tarragon
¼ cup extra-virgin olive oil
½ bunch picked mint
¼ organic pine nuts (toasted)
salt and pepper
Preheat the oven 350 degrees.
Place the cauliflower on a cutting board and carefully cut the cauliflower into bite-size pieces.
Place the cauliflower into a mixing bowl and toss with the fresh chopped tarragon, extra-virgin olive oil, salt and pepper.
Place onto a sheet pan lined with parchment paper. Place into the oven and bake at 350 degrees for 30 minutes.
Remove from the oven and place back into a mixing bowl, add fresh picked mint and the toasted pine nuts and toss. Using a beautiful platter, place the cauliflower top with more extra-virgin olive oil.