A juicy top loin roast is rubbed with a simple mixture of garlic and thyme for big-time flavor and served with roasted cauliflower for more wow! Learn more about Louisiana Beef here.
Herb-Topped Beef Roast with Roasted Cauliflower
- 4 teaspoons minced garlic, divided
- 1 (3- to 4-pound) boneless beef top loin roast
- 1 tablespoon plus 1 teaspoon fresh thyme leaves
- 2 heads cauliflower (about 5 pounds), separated into florets
- 6 tablespoons olive oil, divided
- Salt and ground black pepper, to taste
- ⅔ cup dry Italian-seasoned bread crumbs
- Preheat oven to 325°.
- Press 2 teaspoons garlic evenly onto all surfaces of beef. Press thyme evenly onto beef. Place roast, fat side up, on rack in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. (Do not add water or cover.)
- Bake on center oven rack until meat thermometer registers 135° to 145°, 1 hour and 15 minutes to 1 hour and 45 minutes, or to desired degree of doneness.
- Meanwhile, on a rimmed baking sheet, toss together cauliflower, 4 tablespoons oil, and remaining 2 teaspoons garlic. Season with salt and pepper. Cover with foil.
- Bake on lower rack oven rack for 45 minutes. In a small bowl, combine bread crumbs and remaining 2 tablespoons oil. Sprinkle bread crumbs mixture over cauliflower, and bake, uncovered, until crumbs are golden brown and cauliflower begins to brown, 30 to 45 minutes.
- Transfer roast to a carving board; loosely cover with foil. Let stand for 15 to 20 minutes. Carve roast into slices; season with salt and pepper. Serve with cauliflower.