Baked cauliflower and blue cheese sauce with pan-fried steak
1 hr 45 min
1 hr 30 min
Transform golden roasted cauliflower with a creamy blue cheese white sauce.
2 cup(s), 1 whole
Reduced fat oil spread
¾ cup(s), (185ml)
Blue vein cheese
50 g, crumbled
Lean beef sirloin steak, raw
640 g, (Buy 4x200g steaks), fat trimmed
- Preheat oven to 180°C or 160°C fan-forced. Drizzle cauliflower with half the oil. Wrap in foil and place on a baking tray. Bake for 45 minutes. Remove foil and bake for 45 minutes or until golden and tender.
- Meanwhile, melt spread in a small saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Gradually whisk in milk until smooth and combined. Bring to the boil. Reduce heat and simmer, uncovered, stirring, for 2 minutes or until thickened. Add cheese and stir until combined. Season with salt and pepper.
- Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook steaks for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover steaks with foil and set aside to rest for 2 minutes. Serve with cauliflower and blue cheese sauce.
SERVING SUGGESTION: Steamed carrots, green beans and asparagus. TIP: Blue cheese sauce can be made up to 2 days ahead. Store in an airtight container in the fridge. Reheat in the microwave or on the stovetop.