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