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!
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.
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.
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.)
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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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 191 Calories; 9g Total Fat; 3g Saturated Fat; 5g Monounsaturated Fat; 66mg Cholesterol; 360mg Sodium; 4g Total carbohydrate; 24g Protein; 1.9mg Iron; 6.5mg Niacin; 0.5mg Vitamin B6; 87.4mg Choline; 1.3mcg Vitamin B12; 4.2mg Zinc; 26.3mcg Selenium; 1.6g Fiber.