Description

This Brown Butter Steak with Roasted Garlic Whipped Cauliflower is a flavorful and satisfying low-carb meal. Featuring perfectly seared ribeye or strip steaks finished with aromatic brown butter, thyme, and garlic, paired with a creamy whipped cauliflower infused with sweet roasted garlic. It’s a gluten-free, keto-friendly dinner that balances rich, savory flavors with smooth vegetable puree for a comforting yet elegant meal.

Ingredients

Scale

For the steak:

2 ribeye or strip steaks (about 1 inch thick)
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
4 tablespoons unsalted butter
2 garlic cloves (smashed)
2 sprigs fresh thyme

For the whipped cauliflower:

1 large head cauliflower (cut into florets)
1 whole garlic bulb
1 tablespoon olive oil
¼ cup heavy cream
2 tablespoons unsalted butter
Salt and pepper to taste

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Instructions

Roast Garlic: Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft and golden.
Cook Cauliflower: While the garlic roasts, bring a large pot of salted water to a boil and cook the cauliflower florets until very tender, about 10–12 minutes. Drain well and let steam dry for 2–3 minutes.
Prepare Whipped Cauliflower: Transfer cauliflower to a food processor along with the roasted garlic cloves (squeezed from skins), heavy cream, butter, salt, and pepper. Blend until smooth and fluffy.
Season Steaks: Pat the steaks dry with paper towels and season generously with salt and freshly ground black pepper.
Sear Steaks: Heat olive oil in a cast iron skillet over medium-high heat. Sear the steaks for 3–4 minutes on each side, or until they reach desired doneness.
Brown Butter Baste: Reduce heat to medium-low, add butter, smashed garlic cloves, and thyme to the skillet. Spoon the foaming brown butter over the steaks repeatedly for 1–2 minutes.
Rest Steaks: Remove steaks from the pan and let rest for 5 minutes to allow juices to redistribute.
Serve: Slice the steak and serve with a generous scoop of whipped cauliflower and a drizzle of the brown butter from the pan.

Notes

Let steaks come to room temperature before cooking for more even doneness.
You can substitute Greek yogurt or cream cheese for the heavy cream in the cauliflower if preferred.