I am not much of a potato person but I think I’ve found something that resembles mashed potatoes.
You just simply roast the cauliflower florets
and blend them in a food processor with pat of butter. A large pat.
They end up tasting like a mix between grits and mashed potatoes and they are very flavorful!
I topped them with sauteed mushrooms and sirloin steak sliced very thinly.
This dish has a prominent steak flavor so you have to be a lover. However, even if you don’t like steak, I urge you to make the cauliflower. It was so good!
The parsley give the steak a nice bright flavor.
Steak and Mushrooms with Pureed Cauliflower
1 pound sirloin filet, thinly sliced or shaved
10 ounces mushrooms, sliced (your choice, I used portobella)
1/2 cup red wine or beef broth (if you’re not a red wine lover, use broth)
1 large head cauliflower, cut into small florets
1 bunch of asparagus (about 1 pound)
2 tablespoons butter
1 clove garlic, minced
freshly ground pepper
2 tablespoons chopped fresh parsley
Instructions and directions:
Heat oven to 400 degrees.
In a bowl, toss cauliflower with olive oil, salt and pepper. Bake on a parchment line baking sheet for 25-30 minutes until cauliflower are tender but not too brown.
In a plastic bag, toss asparagus with olive oil, salt and pepper. Bake on parchment lined baking sheet for 15-20 minutes depending on size of asparagus.
Meanwhile, sautee mushrooms in a medium nonstick skillet over medium heat for 5-7 minutes. Add thinly sliced steak and season with salt and pepper.
Transfer cooked cauliflower to a food processor or blender (blender would have to be a good one 🙂 ). Add butter and puree until smooth, adding a few tablespoons of broth if needed.
Serve steak over puree and sprinkle with parsley. Top with asparagus.
Add a little pat of butter to cauliflower and treat like mashed potatoes if desired!
Adapted from Real Simple
Love this…and LOVE LOVE LOVE your cooking blog!!! Thanks for the great ideas!!
Thanks for reading it Pam! I LOVE writing it 🙂