Many of us live with the culinary conundrum of wanting to eat well without spending a lot of time in the kitchen. Yes, there are appliances, tools, and hacks that significantly cut the time spent there. But sometimes, these shortcuts feel more like participating in some social media trend than making a delicious, nutrient-rich meal. For this month, the focus is on recipes for quick meals that are satisfying and nourishing.
Cauliflower is used in today’s dish, as, not only is it versatile, but one serving has 100 per cent of the daily recommended amount of vitamin C. As we continue to live in the new normal, we have to keep our immune systems battle-ready. Also, cauliflower is 92 per cent water and is an excellent source of fibre.
When plated, today’s recipe roast beef with spicy parmesan cauliflower looks like you’ve spent hours in the kitchen. However, you can prep, cook, and serve in under 45 minutes. If you have a glass of wine and catch up with friends or family while cooking, make it an hour.
1 ¾ pounds beef tenderloin, trimmed and tied at one-inch intervals
2 sage leaves, finely chopped
2 garlic cloves, finely chopped
1 medium-sized cauliflower, cut into florets
1 lemon juiced
3 cups salad mix
½ cup parmesan, grated
1/3 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon cracked black pepper
2 teaspoons, Scotch bonnet pepper, minced
2 teaspoons kosher salt
Preheat the oven to 425°F.
Combine garlic, sage, salt, black pepper, balsamic vinegar, and one tablespoon of olive oil in a bowl. Add the beef and turn to coat. Place beef on a baking paper-lined baking tray. Roast for 40 minutes for medium doneness.
After the beef has been roasting for 25 minutes, place the cauliflower florets on a separate baking paper-lined baking tray drizzle with olive oil. Roast for 10 minutes, then take out of the oven and sprinkle with parmesan cheese and Scotch bonnet peppers. Return the tray to the oven and roast for a further 5 minutes until the cauliflower is golden.
Remove beef, loosely covered with foil, for at least five minutes before serving.
Toss the cauliflower with the salad mix and drizzle with the lemon juice. Add extra salt and pepper to taste.
Thinly slice the beef. Divide salad among plates and top with meat to serve.
Photos: YouTube, Pinterest, My Recipes, Cole’s Australia
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