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Servings: |
- 3 cups cauliflower florets
- 1 tablespoon butter
- 2 to 3 tablespoons unsweetened almond milk
- 12 ounces ground beef (80% lean)
- 1/4 cup almond flour
- 2 teaspoons fresh chopped parsley
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 1/2 cups sliced mushrooms
- 1/4 cup beef broth
- 2 tablespoons sour cream
- Preheat the oven to 375°F and line a baking sheet with foil.
- Boil the cauliflower in salted water for 10 minutes until tender.
- Drain then mash with the butter and almond milk until creamy. Set aside.
- Combine the beef, almond flour, and parsley in a mixing bowl.
- Add the Worcestershire sauce and seasonings then mix well. Season with salt and pepper.
- Shape the mixture into three patties then place on the baking sheet.
- Bake for 16 to 20 minutes until cooked through.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the mushrooms and cook for 4 to 5 minutes until tender, stirring often.
- Pour in the beef broth and scrape up the browned bits.
- Stir in the sour cream then remove from heat and season with salt and pepper.
- Serve the Salisbury steak over the mashed cauliflower topped with mushrooms. Makes 3 servings.
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