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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
Break the cauliflower into pieces and while the oven heats up allow them to quickly roast on the baking sheet at 400. Prepare the roast beef. Increase the heat to 450, remove the cauliflower & set aside, and then roast the beef as the temperature in the oven reduces. Fold the cauliflower pieces with the sauce and place in a baking dish. This cauliflower dish can actually be prepared the day before. Next, grate the horseradish for the salad dressing and for the smashed potatoes. Make the dressing. Chop the potatoes and place in cold water. When the roast is about 30 degrees away from being done, start to simmer the potatoes. Prepare the Blue Cheese Cauliflower Gratin, keep warm. Whip up the smashed potatoes, keep warm. When the Roast is done, place the Cauliflower Gratin in the oven, increase the temperature to 400. Check that the smashed potatoes are still warm. If not, cover them and add to the oven. Toss the salad and serve altogether.
Roasting a cheap, marbled cut of beef on low heat slowly creates the roast beef your grandmother would approve of. A thermometer is a cheap investment and the best way to know when your meat is done. You can often find them at grocery stores for a few bucks.
Cauliflower is the perfect vehicle for a creamy-yogurt blue cheese sauce that is baked into a delightful gratin. The blue cheese flavor has a bit of bite against the otherwise light dish.
Tangy yogurt & fresh horseradish are smashed into red potatoes. This side works well with beef, vegetables or any dish where you might use a Horseradish cream sauce.
Pungent horseradish plays well with crisp lettuce greens for this simple flavor packed salad. Add more horseradish depending on the strength of the flavor. It varies from root to root, so add more to your personal taste. Use a veganaise mayonnaise or your preferred creamy spread instead of the yogurt to make this vegan.
