The BEST date nights are ones filled with love, laughter, and of course, DELICIOUS food. Save your money and make this rustic, restaurant-quality meal at home!
Prep Time: 10 minutes
Cook Time: 40 minutes
Tomahawk steak (1-2)
Garlic (4 cloves minced)
Parsley (2 sprigs)
Cauliflower (1 head- this one is purple)
Ricotta cheese (16oz)
Heavy Cream (1 pint)
Parmesan, Asiago blend (1 cup)
Butter (1 stick)
Shallots (2 bulbs minced)
Champagne Vinegar (2 tbsp)
Dried onion (1 tbsp)
Lemon juice (1 tbsp)
Tarragon (1 tbsp)
Salt and Pepper (to taste)
Avocado oil (2 tbsp)
* Note, you will be cooking multiple things at the same time. This is the best order to follow to have everything ready at the same time!
Rub Tomahawk steak with avocado oil on all sides. Season and pat tomahawk steak with salt, pepper, garlic, and onion. Let rest at room temperature
Boil water and place cauliflower (florets) in boiling water for approximately 10 minutes. When the cauliflower is fork tender, drain and return to pot.
Mash cauliflower with ricotta cheese, heavy cream, salt, pepper, and 2 tbsp of butter on low heat and continuously stir until texture is creamy. If it is still too thick, add more heavy cream or butter to soften. Taste test throughout cooking for consistency and flavor
Heat your cast iron or oven-safe pan with 1 tbsp of avocado oil. Once pan is super hot, sear all sides of tomahawk for about 2-5 minutes. While searing, heat oven to 375 degrees
Cook tomahawk in oven, 10-12 minutes each side
While steak is cooking in the oven, make your mushroom vinaigrette sauce on the stove. First throw 2 tbsp butter in medium-heat pan and cook down minced shallots, and a pinch of salt and pepper. Add mushrooms
When fragrant, add in champagne vinegar and reduce heat to medium low. Cook until shallots are translucent, stirring continuously. Stir in 1 more tbsp of butter, tarragon and lemon juice and remove from heat when well-blended.
Remove steak from oven and let it rest for about 10 minutes.
Plate, serve, and enjoy!