A Healthier Steak Dinner

My husband and I have been making a concerted effort to eat more vegetables. We are also trying to eat fewer “white” carbs, so last night I made roasted cauliflower puree, roasted carrots with balsamic glaze and fresh thyme, and grilled sirloin steak. (This plate was for the photo. My husband and I shared this steak, however, I did eat all the vegetables.)

Roasted Cauliflower Puree

3 medium heads of cauliflower

Olive oil

6 oz neufchatel or cream cheese

3 tbsp butter

2 tsp garlic salt

Chicken broth

Remove the core and outer leaves from the cauliflower and break into large florets. Wash the florets and let stand in a colander for 5 minutes to let the water drain. Put the florets in a large bowl and drizzle with olive oil (just enough to coat). Place the cauliflower on two sheet pans and roast at 350 until browned and really tender.

Place the cream cheese, butter and garlic salt into your food processor bowl. Break up the cauliflower with a bench scraper or spatula and put it in the food processor and put the lid on. Let it sit for a few minutes so that the butter and cream cheese can melt. Process until relatively smooth adding chicken broth as necessary to keep the mixture moving. I had to process the cauliflower in two batches. Adjust seasoning to taste and serve. (I made them in the afternoon and microwaved them to reheat them for dinner.)

Balsamic and Fresh Thyme Glazed Roasted Carrots

4 lbs of carrots peeled and cut on the bias into 3/8″ slices

3 tbsp cup walnut oil

3 tbsp balsamic glaze (not balsamic vinegar because it’s not thick enough to stick to the carrots)

3 tsp fresh thyme leaves

Smoked salt to taste, 1/2 to 3/4 tsp

Fresh ground pepper to taste, 3/4 tsp or so

Combine the glaze ingredients and toss with carrots. Roast carrots at 425 degrees until tender and the edges turn dark brown. Remove from oven and serve.

I have made these carrots for a bunch of people and they are always super popular.