Herb-Topped Beef Roast with Roasted Cauliflower

Recipe courtesy of The Beef Checkoff.

Recipe Ingredients:

1 (3 to 4 pound) beef top loin (strip) roast
4 teaspoons minced garlic - divided use
1 tablespoon plus 1 teaspoon fresh thyme leaves
2 heads (about 2 1/2 pounds each) cauliflower, separated into florets
6 tablespoons olive oil - divided use
Salt and ground black pepper
2/3 cup dry Italian-seasoned bread crumbs

Cooking Directions:

1. Preheat oven to 325°F (160°C).
2. Press 2 teaspoons of garlic evenly onto all surfaces of beef roast. Press thyme evenly over roast.
3. Place roast, fat to side up, on rack in shallow roasting pan. Insert oven-proof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast on center rack in 325°F (160°C) oven 1 1/4 to 1 1/2 hours for medium rare; 1 1/2 to 1 3/4 hours for medium doneness.
4. Meanwhile, toss remaining 2 teaspoons garlic, 4 tablespoons vegetable oil and cauliflower on rimmed baking sheet. Season with salt and pepper, as desired. Cover with aluminum foil; bake on lower rack 45 minutes.
5. Combine bread crumbs and remaining 2 tablespoons vegetable oil. Remove foil; sprinkle bread crumbs evenly over cauliflower. Continue to bake, uncovered, 30 to 45 minutes or until crumbs are golden brown and cauliflower begins to brown.
6. Remove roast when meat thermometer registers 135°F (57.2°C) for medium rare; 150°F (68.3°C) for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes (Temperature will continue to rise about 10°F to reach 145°F (62.7°C) for medium rare; 160°F (71.1°C) for medium.)
7. Carve roast into slices; season with salt and pepper, as desired. Serve with cauliflower.

Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 282; Total Fat: 13g; Saturated Fat: 3g; Cholesterol: 56mg; Total Carbs: 12g; Fiber: 4g; Protein: 28g; Sodium: 254mg.

Recipe and photograph courtesy of The Beef Checkoff.