indian beef and cauliflower
- 1 beef Tri-Tip roast (about 2 pounds)
- 1 medium lemon
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper
- 1 head cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 teaspoon garam masala
- 1 teaspoon turmeric
Preheat oven to 425°F. Line shallow roasting pan with parchment paper. Grate lemon peel and juice lemon. Combine lemon peel, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub onto all surfaces of beef roast.
Place cauliflower in a medium bowl. Combine lemon juice, oil, garam masala, turmeric and remaining 1/2 teaspoon salt in a small bowl. Pour onto cauliflower and toss to coat. Arrange cauliflower on pan; place roast on top of cauliflower. Insert ovenproof meat thermometer so tip is centered in thickest part of the roast. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.
Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Cauliflower should be tender and browned. Transfer roast to carving board; tent loosely with aluminum foil. Let stand for 20 to 25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare, and 160°F for medium.)
Carve roast into slices; season with salt and freshly ground black pepper, as desired. Serve with traditional Indian condiments such as mango chutney or raita as desired.
Nutrition information per serving: 191 calories; 9 g fat (3 g saturated fat; 5 g monounsaturated fat); 66 mg cholesterol; 360 mg sodium; 4 g carbohydrate; 1.6 g fiber; 24 g protein; 6.5 mg niacin; 0.5 mg vitamin B6; 1.3 mcg vitamin B12; 1.9 mg iron; 26.3 mcg selenium; 4.2 mg zinc; 87.4 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.