London Broil and Mashed Cauliflower

London Broil

Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented w/ foil for about 10 minutes. Slice across the grain and serve.

“Mock” Garlic Mashed Potatoes from Food Network Kitchens

1 medium head cauliflower
1 tablespoon cream cheese, softened
¼ cup grated Parmesan
½ teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute ½ teaspoon salt)
1/8 teaspoon freshly ground black pepper
½ teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.

Garnish with chives, and serve hot with pats of butter.

Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.