Indian Beef and Cauliflower

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!

  • 1 hr
    20 min
  • 8
  • 190
  • 24 g

Ingredients & Cooking


  • 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)


  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.

Nutrition Information

Butcher Counter

Indian Beef and CauliflowerTri-Tip Roast Sirloin Primal

Boneless and fairly tender with full flavor. Roast or grill then slice across the grain.
Beef Checkoff


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