Spice-Roasted Cauliflower with Beet Emulsion Recipe

Name: Spice-Roasted Cauliflower with Beet Emulsion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat butter and 1 1/2 tbsp oil in a medium saute pan.
2
Add all spices and season with salt.
3
Cook about 2 minutes.
4
Add cauliflower and honey and cook about 30 minutes, turning every 5 minutes or so on all sides.
5
When cauliflower is tender, remove it; add beets and lime juice to pan and reduce liquid by half.
6
Add remaining oil.
7
Divide cauliflower among 4 plates and drizzle with beet emulsion.
8
Serve hot.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 tbsp unsalted butter, 3 tbsp olive oil, 1 tsp ground coriander, 1 tsp cumin, and more.

Yes, Spice-Roasted Cauliflower with Beet Emulsion falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spice-Roasted Cauliflower with Beet Emulsion

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