Steak with Mashed "Potatoes" and Roasted Brussel Sprouts

Back at it with the cauliflower again, this time pureeing it to a smooth, delicious faux mashed potatoes. Even though my blender seems to be nearing death, it still produced this perfectly silky side dish that was perfect for steak.

• 1/2 head of cauliflower, chopped into florets
• 2 steaks
• 8 oz brussel sprouts, each chopped in half
• Olive oil
• Salt and pepper

Preheat oven to 450*. Toss brussel sprouts with some olive oil, salt and pepper. Spread out on a baking sheet and bake for 40 minutes, turning over once halfway through.

Place the chopped cauliflower in a saucepan. Fill the bottom with about 2 inches of water. Put the pan on high heat, with the lid, and steam the cauliflower until tenter (a knife easily slides through it). Remove from heat but don't drain.

Put cauliflower and some of the steaming water into a blender or food processor. Add salt and pepper and blend on high until the consistency is smooth and silky (you may need to do this in batches, depending on the amount of cauliflower and the size of your blender)

Heat a cast iron skillet on high. Salt and pepper both sides of the steak. Add some oil to the pan and then add the steak, searing on each side until cooked to your liking (I like rare, about 3 mins/side).

Enjoy!