Beets and onions:
- For the beet + onion pickles: Preheat the oven to 400° F. Put the beets in a roasting pan, add just enough water to the pan to evenly cover the bottom. Salt the beets with 1 tablespoon of salt and drizzle them with olive oil. Cover with foil and roast for about an hour, until they're tender when pierced with a knife. Let them cool, then peel the beets. (Audrey shares that she likes to use the foil, but you can also use your fingers or a paring knife. Cut them into 1/4-inch slices and put them in a large heatproof bowl with the sliced onions).
- In a saucepan, combine the red wine vinegar, water, and 1/2 tablespoon kosher salt, plus the peppercorns, coriander seeds, mustard, anise, and allspice. Bring to a boil over medium-high heat, stirring to dissolve the sugar and salt. Pour the brine over the beets and onions, then let them cool at room temperature. Transfer them to a plastic or glass container, cover them, and refrigerate for at least a day. They'll last up to 2 months.
- Top with microgreens!NOTE: Once you eat all the pickled beets, use the brine to make a colorful pickled egg. Just submerge a dozen hard boiled eggs in the brine and refrigerate for at least a week or less if you don't want the color to show all the way through.
Cauliflower Bread:
- Chop cauliflower florets and place in blender on medium until pureed.
- Steam cauliflower for 3 minutes. Puree a second time.
- Place cauliflower into a nut bag or cheesecloth to get rid of excess water. This is an important step because it can get too watery and it won't hold!
- Combine all ingredients into a bowl and mix with a whisk.
- Lightly grease a baking tray and spread cauliflower puree onto it.
- Bake at 350° F for 25 minutes or until you see it turn golden brown.