Roast Beef Dinner with Cauliflower Rice Mash
While the skies are certainly brighter these days, winter does not seem to be going anywhere anytime soon. My kitchen is still churning out comfort food and I am trying to be OK with that. Dinners fit a few new requirements nowadays:
1) Tasty when reheated as leftovers
2) Gluten free
3) Toddler/young child approved
This was one of the meals that fit the bill–not to mention roast beef dinner has long been one of my favorite meals. The cauliflower mash is a “great find” as my mom would say. I am forever seeking vegetable sides that my little ones will gobble up and that my husband and I find satiating and delicious. This is a hearty side that pairs well with the beef–it is a similar consistency to mashed potatoes. Unlike the majority of the cauliflower mash recipes floating around the internet, this one contains rice. The rice thickens it yielding a sturdier and more filling puree.
There we have it: A perfect recipe for another cold night.
- 2.5 lbs eye of round or top of round roast, fat trimmed off
- cooking spray
- 8 garlic cloves, sliced
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
Remove the roast from the fridge about one hour prior to cooking to reach room temperature.
Preheat oven to 500 F. Spray roasting pan with cooking spray.
Pierce the roast with a sharp knife creating holes about 1/2 inch deep and insert slivers of garlic in each hole. Sprinkle salt, pepper, and garlic powder all over roast and place roast in pan.
Roast for 20 minutes at 500 F then reduce heat to 250 F. Roast for approximately 1 hour and 15 minutes or until roast reaches your desired cooking temperature.
Cauliflower Rice Mash:
- 2 heads cauliflower, chopped
- 48 oz. vegetable broth
- 1.5 cups brown rice
- 1 bay leaf
- 1/2 cup grated mozzarella cheese
Combine all ingredients (except cheese) in a large pot over medium heat. When the liquid comes to a boil, cover with a tight fitting lid. Reduce heat to low and simmer about 20-30 minutes or until rice is cooked and cauliflower is tender. Mash with the back of a spoon until desired consistency is reached. Stir in cheese until melted.