Spice-Roasted Cauliflower with Beet Emulsion |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The health benefits: 1/2 cup cooked cauliflower has 36 percent of the RDA for vitamin C; beets deliver nearly 20 percent of your folate needs; good amounts of potassium and fiber in both vegetables. Ingredients:
2 1/2 tbsp unsalted butter |
3 tbsp olive oil |
1 tsp ground coriander |
1 tsp cumin |
1 tsp crushed saffron threads |
1 tsp ground white pepper |
1 tsp ground fennel seeds |
1 tsp cinnamon |
1 tsp ground red pepper flakes |
1 head cauliflower, leaves removed, cut into large pieces |
1/4 cup honey |
1/2 cup canned beets (or 1/2 cup fresh, cooked beets, pureed in a blender) |
juice of 1 lime |
Directions:
1. Heat butter and 1 1/2 tbsp oil in a medium sauté pan. Add all spices and season with salt. Cook about 2 minutes. Add cauliflower and honey and cook about 30 minutes, turning every 5 minutes or so on all sides. When cauliflower is tender, remove it; add beets and lime juice to pan and reduce liquid by half. Add remaining oil. Divide cauliflower among 4 plates and drizzle with beet emulsion. Serve hot.
2. Nutritional analysis per serving: 275 calories, 18.5 g fat (6 g saturated fat), 27 g carbohydrates, 5.5 g protein, 7 g fiber Nutritional analysis provided by Self
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