Let’s Make It!
Watch Us Make It!
- Preheat oven to 425°.
- Chop the top off the head of garlic, and douse the exposed garlic with about 1 tsp olive oil, and sprinkle with a pinch of salt.
- Wrap in foil and put in the oven to roast for about 30-35 minutes.
- Start boiling your salted water for your cauliflower.
- Start your red wine reduction by warming 1 Tbsp of olive oil in a large saucepan on medium heat.
- Add your minced shallots and sauté for 1 minute.
- Add minced garlic to the pan and sauté for another 30 seconds.
- Deglaze the pan with the red wine and add the chopped rosemary.
- Cook the red wine until it is nearly evaporated, about 4-5 minutes.
- Add the beef stock to the pan and season with ¼ tsp salt and ¼ tsp pepper.
- Bring the sauce to a boil and reduce to a simmer.
- Reduce the stock until its volume is about 1 cup, about 10 minutes.
- When it is done, add the John Soules Foods Beef Fajitas to warm in the sauce for about 3-5 minutes.
- While the reduction is reducing, clean and cut cauliflower into small pieces and remove most of the stems leaving the florets.
- Cook in the boiling water for about 6 minutes, or until well done.
- The roasted garlic should be done about the time the cauliflower is.
- Remove garlic from the oven, open the foil and let cool.
- Drain the cauliflower in a colander; do not let cool, pat cooked cauliflower very dry between several layers of paper towels to remove excess moisture.
- In a bowl with an immersion blender, or in a food processor, purée the hot cauliflower with the cream cheese, Parmesan cheese, the head of roasted garlic, butter, salt and pepper until almost smooth, it should look a bit like Polenta or grits versus totally creamy.
- Plate a nice “Mashed Potato” looking mound in the middle of each plate, then top with the John Soules Foods Beef Fajitas with red wine rosemary reduction sauce, garnish with rosemary sprigs if you like, enjoy!