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

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Instructions

1. 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.