Ribeye steak with loaded cauliflower mash
An efficient meat recipe because you can be sure that everyone who eats it will be satisfied!
Ribeye Steak with Loaded Cauliflower Mash
Juicy, tender steak seared in garlic butter. Served with a creamy cauliflower mash that is stacked with crispy bacon, melted cheese, sour cream, and scallions.
Mashed Cauliflower may be low in carbs BUT they taste just as good as regular Mashed Potatoes. The secret lies in flavouring them with just the right ingredients to take them from bland to mouthwatering. If you haven’t tried this before, you will fall in love with Cauliflower Mashed Potatoes!
Easier than mashed potatoes with less prep time and no peeling necessary, our mashed cauliflower recipe is light, buttery and smooth. Full-flavoured and creamy in every single mouthful, you won’t miss potatoes! Especially if you’ve removed them from your diet — this is the BEST alternative!
1/2 cauliflower, cut into florets
2 oz. butter
4 oz. (1/2 cup) cream cheese
Salt & pepper
4 oz bacon, chopped
1 cup (oz) shredded cheddar cheese
1/2 oz ( 2 1/3tbsp) scallions, thinly sliced
1/2 cup sour cream
1 3/4 lbs ribeye steaks or pork tenderloin
1 tbsp ghee or refined coconut oil
1 tbsp butter
2 garlic cloves, crushed
Preheat the oven to 400°F (200°C). Set aside an 8 x 8" (20 x 20 cm) baking dish, or individual, oven-to-table baking dishes.
Bring a pot of lightly salted water to a boil, over high heat. Add the cauliflower and boil for a few minutes until the florets are tender, yet retain a semi-firm texture. Strain the cauliflower in a colander and discard the water.
Using a food processor or an immersion blender, blend the cauliflower, butter, and cream cheese together until it becomes a smooth and creamy consistency. Salt and pepper to taste.
Fry the bacon in a large frying pan over medium heat, for 10-15 minutes or until crispy. Place bacon on paper towels to absorb excess fat.
Transfer the cauliflower mash to the baking dish(es) and top with cheddar cheese and bacon. Bake on the middle rack, for about 15 minutes or until the cheese is lightly browned and bubbling. Meanwhile, prepare the steaks.
Generously season both sides of the steaks with salt and pepper.
Heat a large frying pan over high heat. When hot, add the ghee or oil. Place the steaks in the pan, and press down with a spatula to ensure that contact is made with the surface of the pan. After a couple of minutes, add the butter and crushed garlic. Spoon the garlic butter over the steaks frequently, while searing. Sear for 4-5 minutes per side (depending on the desired doneness), until sides are browned. To cook the beef to medium-rare, cook until the internal temperature reaches 130°F or 55°C.
Transfer the steaks from the pan to a plate or cutting board. Cover with aluminum foil and rest for about 10 minutes before serving.
Garnish the loaded cauliflower with sour cream and scallions, and serve on the side with the steaks.