Salisbury Steak and Mashed Cauliflower

Salisbury steak is a favorite in our house. I mean, who doesn’t like meat and gravy? Well, obviously non-meat eaters, but we all eat meat in this house. Essentially, this version of salisbury steak is a meatloaf patty done in a hurry. This certainly makes a great weeknight meal, but is impressive enough for a dinner party.

This is definitely a crowd pleaser. I served it up when some friends came over for dinner and they didn’t even realized the mashed cauliflower wasn’t potatoes until something was said. You can, of course, use mashed potatoes if you eat potatoes. Cauliflower is great for cutting down carbs though and actually is a decent sub in this application.

To make this gluten safe, I use ground oatmeal instead of breadcrumbs. Actually, I do this in my meatloaf too. My aunt’s oatmeal recipe uses oats in place of breadcrumbs, but I always appreciated the finer texture of a breadcrumb meatloaf. So one day I took the oats and threw them in my food processor to chop them up fine. It worked! I can’t call this recipe entirely gluten free though because I still prefer to thicken gravy with a butter-flour roux. You can certainly use a cornstarch slurry instead though.


Salisbury Steak with Mashed Cauliflower

Serves 4 people

1.5 pounds lean ground beef
1/4 cup ground oatmeal
2 tsp dry mustard
Worcestershire sauce, to taste
Salt and Pepper, to taste
1 head cauliflower
4 Tbsp butter, divided
1/2 yellow onion, sliced thinly
2 Tbsp flour
2 cups beef broth
Worcestershire, to taste
1 Tbsp ketchup or 1 tsp Kitchen Bouquet

In a bowl, combine the ground beef, ground oatmeal, dry mustard, Worcestershire, salt, and pepper. Divide into 4 balls and form large patties. Pan fry with until preferred doneness. You can keep the patties warm in a 200 deg F oven if you still need to work on the mashed cauliflower and gravy. If you plan on keeping the patties warm like it, pull them off the heat a little early as they’ll keep cooking in the oven slightly.

In a large pot add some water and the cauliflower. Cover and steam over high heat until cauliflower is tender. Drain and mash with a potato masher. Add 2 Tbsp butter and run an immersion blender through to make a smooth consistency. Season with salt to taste.

In a small pot, melt 2 Tbsp butter and saute onions until translucent. Dust with flour and mix. Add beef broth slowly while whisking. Add Worcestershire, and ketchup or Kitchen Bouquet. Stirring occasionally, allow gravy to come to an near boil and thicken. Season with salt and pepper to taste.

To plate, divide beef patties among plates with mashed cauliflower. Top everything with gravy.

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