Ribeye Steaks with Cauliflower Puree


  • 5 steaks
  • salt and pepper

Cauliflower Puree

  • 1 vaso chicken stock
  • 1 head cauliflower
  • 4 ounces low-fat cream cheddar
  • ½ cup new parsley
  • ½ teaspoon salt
  • ¼ teaspoon newly ground dark pepper

Garlic Butter

  • 6 tablespoons margerine
  • 3 cloves garlic, diced
  • ½ teaspoon salt
  • ½ teaspoon garlic season


  1. To make the cauliflower puree, heat chicken stock to the point of boiling in a medium-sized pot. Add cauliflower, diminish intensity and cover. Mix sporadically until cauliflower is extremely delicate. Puree with the excess fixings in a food processor until really rich.
  2. Barbecue steaks to wanted doneness over medium coals. Salt and pepper to taste.
  3. In a little pan, heat the spread until it froths. Add the garlic, salt and garlic powder. Mix until garlic turns out to be light brown. Eliminate from heat rapidly.
  4. Spoon an enormous aiding of cauliflower puree on each plate. Put the steak on top and spoon margarine over the steak.

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