Indian Beef and Cauliflower
Ingredients icon 9 Ingredients
Servings icon Makes 8 servings.
Time icon 1 hour to 1 hour 20 minutes




  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

Nutrition information per serving: 191 Calories; 81 kcal Calories from fat; 9 g Total Fat; 3 g Saturated Fat; 5 g Monounsaturated Fat; 66 mg Cholesterol; 360 mg Sodium; 4 g Total Carbohydrate; 1.6 g Dietary Fiber; 24 g Protein; 1.9 mg Iron; 6.5 mg NE Niacin; 0.5 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.2 mg Zinc; 26.3 mcg Selenium; 87.4 mg Choline;

Share this Recipe