Indian Beef and Cauliflower

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• 1 hr 20 min
• 8 SERVINGS
• 190 Cal
• 24 g Protein

Ingredients:

• 1 beef Tri-Tip Roast (about 2 pounds)
• 1 medium lemon
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper
• 1 head cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 teaspoon garam masala
• 1 teaspoon turmeric

• Mango chutney, raita (optional)

Cooking:

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 Tri-Tip 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.