Skip to main content
Cauliflower L'Orange with Beets and Fresh Herbs

Cauliflower L'Orange

with Beets and Fresh Herbs

VIEW WEEKLY MENUS

The versatile and delicious cauliflower is the star headlining this tasty dish. Oftentimes known as the steak of the veggie world, the cauliflower here is cut into 1-inch pieces that you’ll pan-sear and then roast. The sweet and sour taste of the raisins and l’orange sauce make this creation just as fun to eat as it is to say.

French Dinner Appetizer Side Dish Hearty Vegetables Fruit Gluten-Free Nut-Free Soy-Free Summer Recipes Fall Recipes
VIEW WEEKLY MENUS
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
630
FAT
34g
CARBOHYDRATES
80g
PROTEIN
11g

INGREDIENTS

  1. 18 oz cauliflower
  2. 6 oz red beets
  3. 6 oz green beans
  4. Fresh parsley
  5. Fresh thyme
  6. 1/4 cup brown sugar
  7. 1 tbsp ketchup
  8. 3 tbsp cider vinegar
  9. 1/2 cup orange juice
  10. 2 tsp cornstarch
  11. 2 tbsp raisins
  12. 4 tbsp plus 1 teaspoon vegetable oil*
  13. Salt and pepper*
  14. *not included

INSTRUCTIONS

1
Cauliflower power
Cauliflower power
Preheat oven to 375° F. Trim leaves and stems from the cauliflower. Slice the cauliflower into 1-inch pieces, keeping florets intact. Put a large skillet over medium-high heat and add 3 tablespoons vegetable oil. Put the cauliflower into the skillet and season with salt and pepper. Cook until the cauliflower begins to brown, 5 to 6 minutes, and move to the oven until tender, 20 to 25 minutes.
2
Drop some beets
Drop some beets
Boil a large pot of water and add 2 tablespoons of salt. Wash, trim, and peel the beets. Cut them into quarters. Add the beets to the boiling water and cook until tender, about 10 to 15 minutes; they should be tender. Drain and return to the pan to keep warm.
3
Get whisked away
 Get whisked away
While beets are cooking, rinse and trim green beans before cutting them into thirds. Rinse and pick the parsley leaves from the stems and finely chop. Rinse and pick the thyme leaves from the stems. In a medium bowl, whisk together the brown sugar, 1/4 teaspoon salt, ketchup, cider vinegar, orange juice, cornstarch, and 3/4 cup water.
4
Go green (beans)
Go green (beans)
Put a medium skillet over medium-high heat and add 1 tablespoon of oil. Once it’s hot, add the green beans, raisins, and almonds; season with salt and pepper. Cook until the green beans are bright green and tender, about 3 to 4 minutes.
5
So much sauce
So much sauce
Put a small saucepan over medium heat and add the orange juice mixture. Bring to a boil and then reduce to low heat, stirring often until it thickens, about 3 to 5 minutes. Warm the beets up over low heat and add 1 teaspoon of oil, the thyme, and a pinch of salt and pepper.
6
Plate and serve
Plate and serve
Once the cauliflower is ready, flip over to the golden roasted side and sprinkle with parsley. Spoon some beets and green beans onto a plate next to the cauliflower. Serve with l’orange sauce over the cauliflower.