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Indian Beef and Cauliflower

Savory Tri-Tip Roast gets a lemony rub before cooking with Indian-spiced cauliflower. Serve with traditional condiments like mango chutney for a delicious meal!

  • 1 hr
    20 min
  • 8
    SERVINGS
  • 190
    Cal
  • 24 g
    Protein

Ingredients:

  • 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
Garnish:
  • Mango chutney, raita (optional)

Cooking:

  1. 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 Tri-Tip Roast.

  2. 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.

  3. 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.)

  4. 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.

191 CALORIES

0 % *

3g SAT FAT

0 % DV **

24g PROTEIN

0 % DV

1.9 mg IRON

0 % DV

4.2 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 191 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat; 5 g Monounsaturated Fat;) 66 mg Cholesterol; 360 mg Sodium; 4 g Total Carbohydrate; 1.6 g Dietary Fiber; 24 g Protein; 1.9 mg Iron; 6.5 mg NE Niacin; 0.5 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.2 mg Zinc; 26.3 mcg Selenium; 87.4 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

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