Roast Beef Dinner with Cauliflower Rice Mash

Posted on March 8, 2015 by kitchenbelle

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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.

Roast Beef:

  • 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.

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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.

Roast beef recipe adapted from Skinny Taste. Cauliflower adapted from Pinch of Yum.

Filed under: beef, cauliflower, cheese, gluten free | Tagged: , , | 1 Comment »

Sweet Chile Roasted Vegetables

Posted on June 23, 2009 by kitchenbelle

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This recipe is perfect for jazzing up your weeknight vegetables!  Fresh asparagus, sweet grape or cherry tomatoes, and cauliflower are the perfect combination for roasting. Though this marinade isn’t an exact replication of the sweet chili sauce sold in bottles, it has some heat that is balanced nicely by the agave nectar.  (Agave nectar is a natural sweetener derived from the agave plant.  It has become popular as a replacement for other sweeteners, like granulated sugar, because of its low glycemic index.)  If you don’t have agave nectar on hand, you can use honey as a substitute in this recipe.  However, I suggest you give agave nectar a try.  It is a nice alternative to sugar, honey, or syrup in baking, coffee, and savory dishes.

 Sweet Chile Roasted Vegetables:

  • 2 tablespoons agave nectar
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon chile powder
  • 1/4 teaspoon red chile flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 medium head of cauliflower
  • 24 pieces asparagus, ends trimmed and then cut into 2- inch pieces
  • 1 pint grape (or cherry) tomatoes, cut lengthwise

Preheat oven to 415 F.  Line two baking sheets with parchment paper.  In a small bowl whisk all ingredients together except for vegetables.  Set aside.

Cut cauliflower into florets.  Place florets into a large mixing bowl and add half of marinade mixture.  Toss well until evenly coated. Arrange cauliflower in a single layer on baking sheet.  Add the asparagus and tomatoes to the marinade and toss to evenly coat vegetables.  Arrange asparagus and tomatoes on the second baking sheet.

Place both baking sheets in oven and roast vegetables for about 15 minutes or until vegetables are tender.  Serve immediately.

j

 Adapted from Clean Eating magazine.

Filed under: agave nectar, asparagus, cauliflower, tomato, VEGETARIAN | 2 Comments »