One sheet Pan Indian Beef & Cauliflower --
  • Total Recipe Time: 1 hour to 1 hour 20 minutes
  • Makes 8 servings.


  1. 1 beef Tri-Tip roast (about 2 pounds)
  2. 1 medium lemon
  3. 1 teaspoon salt, divided
  4. 1/2 teaspoon pepper
  5. 1 head cauliflower, cut into florets
  6. 1 tablespoon olive oil
  7. 1 teaspoon garam masala
  8. 1 teaspoon turmeric


  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 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.
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