Indulge in a decadent yet low carb meal with this Brown Butter Steak with Roasted Garlic Whipped Cauliflower recipe. Tender ribeye or strip steaks are seared to perfection in brown butter alongside a creamy, garlicky whipped cauliflower puree.
Author:nadia
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:2 servings 1x
Category:Main Course
Method:Pan-Seared, Roasting
Cuisine:American
Diet:Vegetarian
Ingredients
UnitsScale
For the Steaks:
2 ribeye or strip steaks (about 1 inch thick)
Salt and black pepper to taste
2 tablespoons olive oil
4 tablespoons unsalted butter
2 cloves garlic (crushed)
2 sprigs fresh thyme or rosemary
For the Roasted Garlic Whipped Cauliflower:
1 large head cauliflower (cut into florets)
1 whole garlic bulb
2 tablespoons olive oil
2 tablespoons unsalted butter
1/4cup heavy cream or milk
Salt and pepper to taste
Instructions
Preheat oven and prepare garlic: Preheat oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft and golden.
Prepare cauliflower: Steam or boil cauliflower florets for 10–12 minutes until very tender, then drain well.
Make whipped cauliflower: In a food processor, blend cauliflower, roasted garlic cloves (squeezed from skin), butter, cream, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
Prepare steaks: Pat steaks dry and season generously with salt and pepper.
Cook steaks: Heat olive oil in a cast-iron skillet over medium-high heat. Add steaks and sear for 3–4 minutes per side for medium-rare, or to desired doneness. During the last 2 minutes of cooking, add butter, crushed garlic, and thyme. Baste the steaks with the brown butter using a spoon. Remove from skillet and let rest for 5 minutes.
Serve: Serve steaks over a bed of roasted garlic whipped cauliflower, drizzling with extra brown butter from the pan.
Notes
For even creamier cauliflower, use a high-powered blender.
Pair with a green vegetable or crisp salad for a complete meal.