Steak With Cauliflower "Mashed" Potatoes

Steak With Cauliflower

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 528.0
  • Total Fat: 9.1 g
  • Cholesterol: 76.1 mg
  • Sodium: 4,220.6 mg
  • Total Carbs: 75.6 g
  • Dietary Fiber: 11.6 g
  • Protein: 38.3 g

View full nutritional breakdown of Steak With Cauliflower "Mashed" Potatoes calories by ingredient
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Great substitute to reduce calories Great substitute to reduce calories
Number of Servings: 4


    For the rosemary salt
    2 tablespoons chopped fresh rosemary
    2 tablespoons coarse salt
    1/2 teaspoon coarsely ground black pepper

    For the cauliflower mashed potatoes
    1/2 large head cauliflower, broken into florets
    1/2 cup nonfat buttermilk
    1 pound Yukon Gold potatoes, peeled, quartered lengthwise and sliced 1/2-inch thick
    1/23/4 cup low-fat milk
    1 tablespoon butter
    2 scallions, chopped

    For the steak
    1 pound lean steak, preferably flank, about 1 1/4 inches thick
    1 tablespoon balsamic vinegar
    8 cups shredded romaine lettuce
    1 1/2 cups halved cherry tomatoes
    1/4 cup chopped fresh mint


For the rosemary salt, combine chopped rosemary and salt on a cutting board and chop together. Stir in the pepper; transfer to a small bowl, and set aside.

2. For the cauliflower mashed potatoes, place the cauliflower in a steamer basket, set over boiling water, cover, and steam 15 minutes. Transfer to a food processor, add the buttermilk and 1/4 cup of the milk, and puree until very smooth, about 2 minutes. Meanwhile, place potatoes in a saucepan and add cold salted water to cover by about 2 inches; bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain, return to the saucepan and heat over medium heat for 1 to 2 minutes to dry. Mash with a potato masher. Add the cauliflower puree, 1/4 cup milk, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to blend, and heat over medium-low heat, adding more milk as needed for a creamy consistency. Stir in the butter and the scallions. Cover, and set aside to keep warm.
3. Heat a grill or grill pan. Sprinkle the steak on both sides generously with the rosemary salt, pressing it into the meat. (Reserve the remainder for another use.) Grill the steak 4 minutes on one side. Turn, and grill to rare, 3 to 4 more minutes. Remove to a plate and let stand 5 minutes. Thinly slice the beef against the grain. Add the vinegar to the pan and stir to incorporate any pan juices.
4. To serve, make a bed of lettuce on each of four plates. Arrange one-quarter of the steak slices on top of the lettuce. Spoon on some of the cauliflower mashed potatoes. Scatter tomatoes over all, drizzle with the balsamic-meat juices, and garnish with the chopped mint.

Number of Servings: 4

Recipe submitted by SparkPeople user AUBURN0921.

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