Pureed cauliflower seasoned with nutmeg and cayenne pepper and mixed with Parmesan make a flavorful, low-calorie stand-in for mashed potatoes in this steak dinner.

Source: Family Circle

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Recipe Summary

prep:
15 mins
cook:
22 mins
Servings:
4
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Ingredients

Cauliflower Puree:
Beef:

Directions

Cauliflower Puree:
  • Bring a large pot of salted water to a boil. Add cauliflower; cook for 15 minutes or until very tender. Drain, pressing lightly to release liquid.

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  • Add cooked cauliflower into the bowl of a food processor and puree. Add salt, nutmeg, cayenne, butter and Parmesan and puree again. Add milk as needed for a creamy texture. Spoon into a bowl; stir in parsley. Keep warm.

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Instructions Checklist
Beef:
  • Heat oil in a large nonstick skillet over medium-high heat. Season sirloin with salt, pepper and 1/8 teaspoon of the dried thyme. Cook for 4 minutes, turn and cook for an additional 3 minutes. Remove from skillet.

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  • Reduce heat to medium and add port to skillet. Cook 30 seconds, scraping up browned bits from pan. Add broth, ketchup and the remaining 1/8 teaspoon thyme. Cook 2 minutes, stirring often.

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Instructions Checklist
  • Slice steak thinly against the grain. Spoon some of the sauce over the sliced steak and serve with the cauliflower and steamed green beans, if desired.

Nutrition Facts

413 calories; total fat 20g; saturated fat 8g; cholesterol 122mg; sodium 837mg; carbohydrates 12g; fiber 3g; protein 41g.

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