The health benefits: 1/2 cup cooked cauliflower has 36 percent of the RDA for vitamin C; beets deliver nearly 20 percent of your folate needs; good amounts of potassium and fiber in both vegetables.
Recipe information
Yield
Makes 4 side-dish servings
Ingredients
2 1/2 tbsp unsalted butter
3 tbsp olive oil
1 tsp ground coriander
1 tsp cumin
1 tsp crushed saffron threads
1 tsp ground white pepper
1 tsp ground fennel seeds
1 tsp cinnamon
1 tsp ground red pepper flakes
1 head cauliflower, leaves removed, cut into large pieces
1/4 cup honey
1/2 cup canned beets (or 1/2 cup fresh, cooked beets, pureed in a blender)
Juice of 1 lime
Preparation
Heat butter and 1 1/2 tbsp oil in a medium sauté pan. Add all spices and season with salt. Cook about 2 minutes. Add cauliflower and honey and cook about 30 minutes, turning every 5 minutes or so on all sides. When cauliflower is tender, remove it; add beets and lime juice to pan and reduce liquid by half. Add remaining oil. Divide cauliflower among 4 plates and drizzle with beet emulsion. Serve hot.
Nutrition Per Serving
Nutritional analysis per serving: 275 calories
18.5 g fat (6 g saturated fat)
27 g carbohydrates
5.5 g protein
7 g fiber
#### Nutritional analysis provided by Self
