Last week I wrote a little ditty about how much I heart steak. So I thought I’d share some of the things I eat with my steak.
First up, we have kale of the curly, organic variety:
Next on the menu, cauliflower mashed fauxtatoes. The recipe was adapted from Eating Well.
Cauliflower Mashed Fauxtatoes
1 head of cauliflower
4 cloves of garlic
2 tsp olive oil
1/2 tsp salt
1 tsp unsalted butter
1/3 cup coconut milk
1 tsp lemon juice
The original recipe called for buttermilk, which I do not keep on hand, but I used unsweetened coconut milk and lemon juice as a substitute. You can also use vinegar in the place of lemon juice (hence the apple cider vinegar you see pictured), but I was afraid that the apple cider vinegar would add a strange flavor, so I decided to use lemon juice at the last minute.
I steamed the cauliflower and the garlic until very soft: about 15 minutes. Once the cauliflower was mushy, I put it in the food processor along with the olive oil, and salt. After it reached a mashed potato-like consistency, I transferred it to a bowl and added the coconut milk, lemon juice and butter.
While I was preparing the vegetables, M was manning the grill:
We marinated the steak tip in DennyMike’s Sweet ‘n’ Spicy BahBQ sauce (made in Maine!).