How to Make Seared Steak & Roasted Garlic Cauliflower Mash
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Preheat oven to 400°F (200°C). Toss cauliflower and garlic with olive oil, salt, and pepper; roast 20 minutes until golden.
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Pat steak dry. Season lightly with salt and pepper.
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Heat 1 tbsp butter in a skillet over medium-high. Sear steak 3-4 minutes per side for medium-rare.
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Blend roasted cauliflower and garlic with heavy cream and remaining butter until smooth.
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Slice steak; serve over cauliflower mash.
Pro Tips for Perfect Seared Steak & Roasted Garlic Cauliflower Mash
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of ribeye steak, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Seared Steak & Roasted Garlic Cauliflower Mash?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Seared Steak & Roasted Garlic Cauliflower Mash?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for ribeye steak?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.