Cauliflower mash with tender roast beef is simply delicious. The mash is a great alternative to mashed potatoes. In my family, it’s a tradition to have a big, yummy meal on Sundays, and this is one of my all time favorites.
There are a few cooking tips to this dish, however. I use a sirloin or chuck roast. They seem to work about the best for me. You can use any roast you like, however. It’s really important to ensure your meat is thawed and at room temperature to get an even cook. I use a simple rosemary, salt, and pepper rub. You can use different spices such as garlic, sage, parsley, or whatever you like. The cauliflower mash in this recipe is seasoned with salt and pepper only, but you can add garlic and other spices to it. I cook my roast for 3 hours and it’s more on the well done side. It seems like a long bake, but the juices make it so tender. If you want the meat rarer, cut back on the cooking time.
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For the Cauliflower Mash:
- 1 head of broccoli florets
- 1 tbsp of olive oil
- 3 tbsp of water from the cauliflower
For the Roast Beef:
- 1 two lb sirloin or chuck roast
- 1 tsp of rosemary
- 1 tbsp of olive oil
- 1 medium size carrot, chopped
- 1/2 large onion, chopped
- 1 14 oz can of diced tomatoes
- 2 – 3 stalks of celery, chopped
- 3 garlic cloves, whole
- Servings: 4
- Time: 3 hours
- Level: Easy
- Cuisine: American
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[btn color=”orange” target=””]Method:[/btn]
- Have your roast at room temperature. Brush the olive oil all over one side. Sprinkle it with 1/2 the rosemary, salt, and pepper. Do the same for the other side.
- Pour the tomatoes into a roasting pan or dish. Place the roast in the center. Add the carrots, onions, garlic cloves, and celery around the sides of the roast. Cover the dish with aluminum foil and place it in the oven for 3 hours. If you want the roast medium rare, back the time off to about 2 hours.
- Cut the cauliflower into florets. Put them into a pot of boiling water and allow them to boil for about 10 minutes or until they are tender. Strain and put the cauliflower into a blender along with the olive oil and water from the boil. Pulse a few times and let the blender run on medium speed for about a minute or two. You want a texture similar to that of creamy mashed potatoes. Place the mash into a bowl and set it aside.
- Once the roast is done, place it in aluminum foil and let it rest for 15 minutes. If the cauliflower mash is cold, put it in the microwave for a few seconds or reconstitute it in a pot on the stove.
- Remove the roast from the foil and cut it in strips. Make sure you cut against the grain. Plate your roast beef, cauliflower mash, vegetables, and pour some of the sauce over the top of the beef.
- Enjoy your cauliflower mash with tender roast beef.