with Beets and Fresh Herbs
- 18 oz cauliflower
- 6 oz red beets
- 6 oz green beans
- Fresh parsley
- Fresh thyme
- 1/4 cup brown sugar
- 1 tbsp ketchup
- 3 tbsp cider vinegar
- 1/2 cup orange juice
- 2 tsp cornstarch
- 2 tbsp raisins
- 4 tbsp plus 1 teaspoon vegetable oil*
- Salt and pepper*
- *not included
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.
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.
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.
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.
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.
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.