Creamy cauliflower is low in carbohydrates, making it a good accompaniment (instead of potatoes) to this rich-tasting beef stew. To keep the beef cubes from sticking to the pan, let them form a crust before turning.



Ingredient Checklist


Instructions Checklist
  • Place cauliflower in a large saucepan with 1 inch of water. Bring to a boil; reduce heat to medium. Simmer, covered, until very tender, 15 to 20 minutes.

  • Meanwhile, heat oil in a large skillet over high heat. Season beef generously with salt and pepper. Cook, turning, until browned, 5 to 7 minutes; transfer to a plate.

  • Reduce heat to medium. Add garlic and rosemary to skillet; cook, stirring, just until fragrant (garlic will color quickly), about 1 minute. Add mushrooms, wine, and vinegar; cover, and cook until mushrooms release their liquid, about 5 minutes. Remove lid; simmer until mushrooms are tender but mixture is still saucy, 3 to 5 minutes more. Return beef; cook until heated through.

  • Meanwhile, with a slotted spoon, transfer cauliflower to a food processor; add Parmesan, butter, and 1 1/2 teaspoons salt. Process until very smooth. Spoon into shallow bowls and top with beef stew.

Reviews (3)

11 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
Really very delicious. I used dried rosemary instead, and it worked fine. I would use 1/2 - 1 teaspoon. I will make this again!
Rating: Unrated
This is a nice one! I didn't use the vinegar.
Rating: Unrated
My husband and I really like this recipe. We cut way back on the vinegar when making the reduction because it's very overpowering otherwise. The cauliflower puree is a great alternative to mashed potatoes and our kids like it. Overall, it's more of an adult meal than a kid one, but our oldest son likes it.