The Hungry Apple

I am not much of a potato person but I think I’ve found something that resembles mashed potatoes.

Pureed Cauliflower!

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

Ingredients: 

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

olive oil

sea salt

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