Spice-Roasted Cauliflower with Beet Emulsion

• 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

1. Heat butter and 1 1/2 tbsp oil in a medium saute pan.
2. Add all spices and season with salt.
3. Cook about 2 minutes.
4. Add cauliflower and honey and cook about 30 minutes, turning every 5 minutes or so on all sides.
5. When cauliflower is tender, remove it; add beets and lime juice to pan and reduce liquid by half.
6. Add remaining oil.
7. Divide cauliflower among 4 plates and drizzle with beet emulsion.
8. Serve hot.

butter, olive oil, ground coriander, cumin, saffron threads, ground white pepper, ground fennel seeds, cinnamon, ground red pepper, cauliflower, honey, beets, lime

Taken from www.epicurious.com/recipes/food/views/spice-roasted-cauliflower-with-beet-emulsion-230322 (may not work)