Spice-Roasted Cauliflower with Beet Emulsion
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 side-dish servings
- 1 tsp cinnamon
- 1/4 cup honey
- 1 tsp cumin
- 3 tbsp olive oil
- juice of 1 lime
- 1 tsp ground white pepper
- 1 tsp ground coriander
- 1 tsp ground red pepper flakes
- 2 1/2 tbsp unsalted butter
- 1 tsp crushed saffron threads
- 1 tsp ground fennel seeds
- 1 head cauliflower, leaves removed, cut into large pieces
- 1/2 cup canned beets (or 1/2 cup fresh, cooked beets, pureed in a blender)
Preparation 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. 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
Preparation 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. 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
