Plated Meal: Mushroom-Crusted Flatiron Steak with Cauliflower Mash and Chocolate Brioche Bread Pudding with Pumpkin Pie Spice

This week from the Plated.com kitchen:

Preparing the cauliflower mash was probably the most labor intensive part of the dinner prep.  I’ve learned from previous experience to boil the heck out of cauliflower and turnips if you plan to make them into mash, so I did.  The veggies and a little butter were all that went into that initially.  If I do this again, I’ll leave the minced chives as just a garnish I think, and I would try to drain the veggies better (the mash was more runny than I prefer but that’s fairly  easy to fix).  Honestly, this was the best cauliflower mash I’ve had, and I think it’s a reasonable substitute for mashed potatoes! Way to get more veggies in!

The steaks were coated with porcini mushroom powder and pan-fried. Two were much thinner and cooked faster, so I ended up with two well-dine (oops) and one medium-rare. They tasted good, but they weren’t our favorite steaks to date.

I also made dinner rolls to go with.

The dessert however looks much more promising than last week’s. I love bread pudding. Chocolate bread pudding sounded really good! The addition of the pumpkin  pie spice is seasonal and smelled amazing when it was cooking… to serve, I topped it with a light dusting of confectioners sugar. I really need to invest in a set of basic ramekins.  For a more “adult” twist… drizzle on some Kahlua for extra YUM!

 

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