You know those dinners where you want something fancy but not all fussed up? That’s exactly what this Savory Steak and Cauliflower in Cream Sauce brings to the table. It reminded me of the time I tried to impress my in-laws with a homemade steak dinner but only had a tiny cauliflower in the fridge. Spoiler: the creamy sauce saved the day—and their appetites! The steak gets that delicious seared crust while the cauliflower soaks up a dreamy, velvety cream sauce that’s just pure comfort on a plate. Trust me, this is one of those dishes where you can taste the buttery richness, see the golden-brown edges, and smell the savory garlic aroma wafting up as you sit down to eat. Let me show you how to nail this simple yet show-stopping meal!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Main Dish:
1½ pounds flank or sirloin steak
1 medium head cauliflower, cut into florets
2 tablespoons olive oil
Salt and pepper, to taste
2 cloves garlic, minced
For the Cream Sauce:
1 cup heavy cream
2 tablespoons butter
½ cup grated Parmesan cheese
1 teaspoon Dijon mustard
Fresh parsley, chopped (for garnish)
How I Make It
Step 1:
Start by patting your steak dry and seasoning both sides well with salt and pepper. Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat. When the oil shimmers, lay the steak in and sear it for about 4 minutes per side for medium-rare (or adjust to your preference). Remove the steak and let it rest while you cook the cauliflower.
Step 2:
In the same skillet, add the remaining 1 tablespoon olive oil. Toss in the cauliflower florets, seasoning with a pinch of salt. Let them brown nicely—don’t stir too often—to get those crisp, golden edges, about 6-8 minutes. Add the minced garlic toward the end and sauté for another minute until fragrant.
Step 3:
Lower the heat and stir in the butter and heavy cream. Whisk in the Dijon mustard and Parmesan cheese until the sauce is smooth and thickened, coating the florets in a silky, dreamy blanket. If the sauce thickens too much, splash a little milk or broth to loosen it up.
Step 4:
Slice the rested steak thinly against the grain—this keeps it tender—and arrange it on plates. Spoon the creamy cauliflower and sauce over or alongside the steak.
Step 5:
Finish with a sprinkle of fresh parsley for a pop of color and freshness. Serve immediately so you catch that perfect warm, creamy moment.
Variations & Tips
Swap the steak for chicken breasts or pork chops for a twist.
Add a pinch of red pepper flakes to the sauce for a little heat.
Try using half-and-half instead of heavy cream for a lighter sauce.
For extra veggies, toss in some sautéed mushrooms or spinach with the cauliflower.
Use freshly grated Parmesan—not pre-grated—for the best flavor and melting.
Let the steak rest for at least 5 minutes to keep it juicy.
How I Like to Serve It
This dish shines for a cozy weeknight meal or when friends stop by unexpectedly—quick, hearty, and elegant. I love pairing it with a simple arugula salad tossed in lemon vinaigrette for brightness. It’s also a perfect Sunday supper with a rustic loaf of bread to mop up every creamy, savory bite.
Notes
Store leftovers covered in the fridge for up to 2 days; reheat gently to avoid overcooking the steak.
If your sauce gets too thick after chilling, stir in a splash of cream or broth when reheating.
Closing: This recipe always works because it balances that rich, comforting creaminess with a satisfying seared steak—and it’s so easy to bring together, you’ll want to make it again and again.
