Roast Beef with Mashed Cauliflower and Steamed Carrots

Ingredients

• Lean roast beef 6 oz
• Cauliflower 2 cups
• Carrots 1.5 cups
• Butter 1 tbsp
• Garlic powder 1 tsp

Method

1. Prepare the vegetables. Wash the cauliflower and carrots thoroughly. Cut the cauliflower into florets and peel the carrots if desired, then slice them into uniform pieces for even steaming.
   Tip: Cut vegetables into similar sizes so they cook evenly.
2. Steam the cauliflower and carrots. Place the cauliflower florets and carrot pieces in a steamer basket over boiling water. Cover and steam for about 10-12 minutes until tender when pierced with a fork.
   Tip: Check tenderness by poking with a fork; it should slide in easily.
3. Mash the cauliflower. Transfer the steamed cauliflower to a bowl. Add 1 tablespoon of butter and 1 teaspoon of garlic powder. Mash with a potato masher or fork until smooth and creamy. Season with salt and pepper to taste if desired.
   Tip: Warm the butter slightly before adding for easier mixing.
4. Cook the lean roast beef. Season the lean roast beef lightly with salt and pepper. Heat a non-stick skillet over medium-high heat. Add the beef and cook for about 3-4 minutes per side for medium doneness, or adjust time to your preferred doneness.
   Tip: Let the beef rest for 5 minutes after cooking to retain juices.
5. Serve the meal. Plate the cooked roast beef alongside the mashed cauliflower and steamed carrots. Optionally, drizzle a little melted butter over the carrots for extra flavor.
   Tip: Garnish with fresh herbs like parsley for a pop of color.

Pro tips

• Use a meat thermometer to check roast beef doneness for best results.
• Steaming vegetables preserves more nutrients than boiling.