Tri-color Cauliflower with Beet Gouda Sauce

I'm making a few sample recipies to create a bound presentation for my future interviews at a great restaurant in San Francisco or Berkeley. I'm giving up on the business world, at least for now. I'd rather get paid to play with food for a while, and work on my writing. It sounds like much more fun.


Tri-Color Cauliflower with Beet Gouda Sauce

Cauliflower:
3 heads multi-colored Italian cauliflower, washed & cut
3 cloves garlic, finely chopped
1/4 c. white wine vinegar
1 c. water
1 tsp cumin
Salt & pepper to taste
Walnut oil to saute

Sauce:
2 med beets, peeled and chopped into 1/2 inch cubes
2 c. water
2 tbsp butter
2 tbsp flour
4 oz raw Dutch gouda, cut into cubes

Cauliflower:

Saute garlic and cauliflower in oil on high heat until it begins to brown, about 2 minutes. Add water and vinegar, continue cooking until evaporated. Add cumin and season.

Sauce:

Boil beets in water until soft. Blend beets with water in food processor until smooth; run through rice mill or fine sieve. Melt butter in saute pan, add in flour when bubbling. Stir constantly on high heat until almond brown, about 4 min. Add blended beet mixture to pan, mix well. Add gouda, stir until melted. Add water if necessary to preserve proper texture. Serve.