If you’re looking to elevate steak night into something truly memorable, nothing compares to Brown Butter Steak with Roasted Garlic Whipped Cauliflower. This dish brings together juicy, golden-crusted steaks finished in nutty brown butter with the dreamiest cauliflower mash, infused with slow-roasted garlic. The combination is pure comfort, yet classy enough for guests or a cozy date night. Each bite brings a balance of savoriness, richness, and that subtle, irresistible sweetness roasted garlic imparts. Trust me, this recipe is about to become your new favorite weeknight treat.

Brown Butter Steak with Roasted Garlic Whipped Cauliflower Recipe - Recipe Image

Ingredients You’ll Need

The magic of Brown Butter Steak with Roasted Garlic Whipped Cauliflower comes from a handful of ingredients, each chosen to shine in flavor and texture. From the indulgent richness of real butter to the earthy punch of roasted garlic, these basics work together to create something extraordinary.

Ribeye or Strip Steaks: Choose steaks about 1 inch thick for the perfect balance of sear and tenderness.
Salt and Black Pepper: Generous seasoning is crucial for bringing out the natural beefy flavor.
Olive Oil: Helps achieve that beautiful, caramelized crust in the skillet.
Unsalted Butter: Key for creating that nutty, golden brown butter that transforms the steaks.
Garlic Cloves (Crushed): Adds savory, aromatic depth to your brown butter sauce.
Fresh Thyme or Rosemary: A couple of sprigs will add herbal freshness and aroma to your pan sauce.
Cauliflower (Florets): A low-carb champion that becomes silky smooth when whipped.
Whole Garlic Bulb: Roasting takes it from sharp to sweet and mellow – absolutely essential for the mash.
Olive Oil (for roasting): Coats the garlic so it roasts evenly and turns golden.
Unsalted Butter (for cauliflower): Adds creaminess and richness to the mash.
Heavy Cream or Milk: A splash makes the cauliflower outrageously velvety.
Salt and Pepper (to taste): A final sprinkle to make all those flavors pop.

How to Make Brown Butter Steak with Roasted Garlic Whipped Cauliflower

Step 1: Roast the Garlic

Begin by preheating your oven to 400°F (200°C). Slice off the top of the whole garlic bulb, exposing the individual cloves, then drizzle them generously with olive oil. Wrap the bulb tightly in aluminum foil and roast for 30 to 35 minutes. The garlic will become gloriously soft, creamy, and caramelized – just what you want for a whipped cauliflower with depth and unmistakable flavor.

Step 2: Cook the Cauliflower

While the garlic gets golden, cut your cauliflower into even-sized florets. Steam or boil them for about 10 to 12 minutes until they’re fork-tender and easily mashable. Properly cooked cauliflower is the foundation for a mash that’s ultra-creamy and never grainy. Drain thoroughly so you don’t end up with watery results.

Step 3: Make the Roasted Garlic Whipped Cauliflower

Once your garlic is roasted and your cauliflower is soft, it’s time for the blending magic. In a food processor, combine the cooked cauliflower, several cloves of your sweet roasted garlic (simply squeeze them from their papery skins), a generous knob of butter, cream or milk, and season with salt and pepper. Blend until you get a whipped, smooth, almost cloudlike texture. Taste and season again, adjusting until it’s absolutely irresistible.

Step 4: Sear the Steaks

Now, let’s shift our focus to steak. Pat your steaks dry—a key step for a killer sear—and season both sides liberally with salt and black pepper. Heat olive oil in a heavy skillet (cast iron is perfect) over medium-high heat until it shimmers. Lay in your steaks and let them sear undisturbed for 3 to 4 minutes per side, or until they develop a beautiful, crusty exterior and reach your preferred doneness.

Step 5: Make the Brown Butter

During the last 2 minutes of cooking the steaks, add the unsalted butter, crushed garlic, and your favorite herbs to the pan. As the butter melts and foams, tilt the skillet and use a spoon to continually baste the steaks. The butter will brown, taking on a nutty aroma, while the steak soaks up the herby, garlicky richness. This final touch is what really sets Brown Butter Steak with Roasted Garlic Whipped Cauliflower apart from the ordinary.

Step 6: Rest and Serve

Transfer your steaks to a cutting board and let them rest for 5 minutes so the juices redistribute. Generously spoon the roasted garlic whipped cauliflower onto plates, top with the perfectly pink, sliced steak, and drizzle with the leftover brown butter from the pan. This is the moment everything comes together for a stunning, steakhouse-worthy experience right at home.

How to Serve Brown Butter Steak with Roasted Garlic Whipped Cauliflower

Garnishes

A sprinkle of freshly chopped herbs like parsley, chives, or even a dusting of flaky sea salt can really wake up each plate. A drizzle of the brown butter from the pan is a must—don’t skip it, as it adds that extra layer of nutty, savory flavor. If you’re feeling extra, some crispy fried shallots or a drizzle of high-quality olive oil elevate the presentation beautifully.

Side Dishes

While Brown Butter Steak with Roasted Garlic Whipped Cauliflower is truly satisfying on its own, it pairs beautifully with something green for a little contrast. Think crisp salads with lemony vinaigrette, roasted asparagus, or green beans tossed in olive oil and lemon zest. For a more indulgent pairing, a glass of bold red wine completes the experience.

Creative Ways to Present

Channel your inner chef by serving this dish family-style, placing the whipped cauliflower down the center of a big platter, slicing the steak, and arranging it on top with a generous drizzle of brown butter. Alternatively, for a special occasion, try plating individual portions with a swoosh of cauliflower, steak fanned over the top, and artistic drizzle of the pan sauce—guests will think they’re at a high-end restaurant!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Brown Butter Steak with Roasted Garlic Whipped Cauliflower (lucky you!), store the steak and cauliflower separately in tightly sealed containers in the fridge. Both will keep beautifully for up to 3 days, making lunches or quick dinners a breeze.

Freezing

The cauliflower mash freezes well—let it cool, then transfer to a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before reheating. Steaks are best enjoyed fresh, but you can freeze cooked steak if needed; just wrap tightly and reheat with care to maintain juiciness.

Reheating

To reheat the whipped cauliflower, stir gently in a saucepan over low heat, adding a splash of cream or milk if it seems too thick. For steak, slice it and briefly warm in a covered skillet with a bit of leftover brown butter or a splash of broth—avoid the microwave if possible, as it can make the steak tough.

FAQs

What cut of steak works best for Brown Butter Steak with Roasted Garlic Whipped Cauliflower?

Ribeye and strip steaks are both delicious choices thanks to their marbling and tenderness, but you can absolutely use filet mignon, sirloin, or your favorite thick-cut steak. The real trick is getting a good sear and finishing with that brown butter baste!

Can I make the roasted garlic whipped cauliflower ahead of time?

Yes! The whipped cauliflower mash can easily be made up to two days in advance. Simply cool, refrigerate, and reheat gently on the stove while stirring—a splash of cream restores its luxurious texture perfectly.

How can I tell when brown butter is ready?

Watch for the butter to foam and smell nutty, with the milk solids turning golden brown at the bottom of the pan. Pull it from the heat quickly so it doesn’t burn—those toasty brown bits are pure flavor gold for your steak.

Is there a way to make this dish dairy-free?

Absolutely! Use a quality dairy-free butter substitute for both the steak and cauliflower. Swap heavy cream with canned coconut milk or an unsweetened alternative. The result is still wonderfully rich and satisfying.

Can I use frozen cauliflower for this recipe?

Frozen cauliflower florets work just fine for Brown Butter Steak with Roasted Garlic Whipped Cauliflower. Steam or boil straight from frozen, then proceed with the recipe as usual. Just drain well so your mash stays creamy, not watery.

Final Thoughts

There’s just something magical about the way Brown Butter Steak with Roasted Garlic Whipped Cauliflower brings simple ingredients together for a meal that feels both cozy and luxurious. If you’re ready to step up your steak game and fall in love with cauliflower all over again, give this recipe a try—you’ll be hooked from the very first bite!

Brown Butter Steak with Roasted Garlic Whipped Cauliflower Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 45 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

Indulge in a decadent yet low carb meal with this Brown Butter Steak with Roasted Garlic Whipped Cauliflower recipe. Tender ribeye or strip steaks are seared to perfection in brown butter alongside a creamy, garlicky whipped cauliflower puree.

Ingredients

Scale

For the Steaks:

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

For the Roasted Garlic Whipped Cauliflower:

1 large head cauliflower (cut into florets)
1 whole garlic bulb
2 tablespoons olive oil
2 tablespoons unsalted butter
1/4 cup heavy cream or milk
Salt and pepper to taste

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Instructions

Preheat oven and prepare garlic: Preheat oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft and golden.
Prepare cauliflower: Steam or boil cauliflower florets for 10–12 minutes until very tender, then drain well.
Make whipped cauliflower: In a food processor, blend cauliflower, roasted garlic cloves (squeezed from skin), butter, cream, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
Prepare steaks: Pat steaks dry and season generously with salt and pepper.
Cook steaks: Heat olive oil in a cast-iron skillet over medium-high heat. Add steaks and sear for 3–4 minutes per side for medium-rare, or to desired doneness. During the last 2 minutes of cooking, add butter, crushed garlic, and thyme. Baste the steaks with the brown butter using a spoon. Remove from skillet and let rest for 5 minutes.
Serve: Serve steaks over a bed of roasted garlic whipped cauliflower, drizzling with extra brown butter from the pan.