The health benefits: 1/2 cup cooked cauliflower has 36 percent of the RDA for vitamin C; beets deliver nearly 20 percent of your folate needs; good amounts of potassium and fiber in both vegetables.

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

　　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.

Nutrition Per Serving

　　18.5 g fat (6 g saturated fat)

　　27 g carbohydrates

　　5.5 g protein

　　7 g fiber

　　#### Nutritional analysis provided by Self