After a day of packing boxes and going nuts attempting to prepare for an open house, we needed to treat ourselves. I ran to Whole Foods and got some grass fed ribeye. It wasn’t cheap, but cheaper than if we had gone to eat out. This was SO good, easy, and wonderfully satisfying. The mushrooms were great on the steak, and I also found myself dipping meat into the mash. All in all, I really cannot complain.
One head cauliflower steamed ten minutes with 6-8 cloves of garlic, next puréed with salt and pepper (needs a decent amt so keep tasting as you season), 1.5tbs ghee and bacon fat. Just purée all together and taste to make sure that it’s seasoned enough. Top with bacon and green onion (optional).
Garlic Thyme Mushrooms:
2 cups sliced mushrooms (of your choice)
2 Tbsp ghee
2 Tbsp fresh thyme
5 cloves organic garlic
salt and pepper to taste
In a food processor, grind up the thyme and garlic. In a skillet, melt the ghee. Add the herbs and mushrooms. Saute the mixture for 10 minutes. Season with salt and pepper.
Personally, I felt that the salt was important with this recipe. The flavor of the herbs didn’t really come out until I seasoned adequately. It was really wonderful over steak.