Eye of Round Roast + Cauli-Mash

serves 6

What You Need
For The Roast
Eye of round roast, 3 lbs
1 TSP sea salt
1 TSP pepper
1/2 TSP dried thyme
6 garlic cloves, minced

For The Cauli-Mash
1 head of cauliflower, cut off stem and slightly chopped
1/4-1 cup coconut milk
1 1/2 TSP sea salt
1 TSP pepper
1 1/2 TSP garlic powder
1 1/2 TSP onion powder
Chives, chopped (optional) 

For The Roast
1. Mix together the seasonings and rub all over roast. Let it sit out for 30 minutes.
2. Preheat the oven to 500°.
3. Once the 30 minutes are up and the oven is preheated, place the roast in a roasting pan and place in oven. Let cook for 21 minutes (give or take, based off 3 lb roast).
4. Once time is up, reduce the heat down to 170° and let roast cook for 1 hour. 
5. After 1 hour, check the internal temperature of the roast. It should be around 130°-145°. Remove from oven and cover with foil.

For The Cauli-Mash
1. Place chopped cauliflower into a microwave safe dish and add 1/2 cup water. 
2. Cover the bowl with saran wrap and microwave for 8-10 minutes, or once the cauliflower is tender when pierced with a fork. 
3. Drain cauliflower and place into food processor. Pulse the cauliflower until it starts to resemble mashed potatoes. Add as much coconut milk as you need to help make it creamy. 
4. Pour cauli-mash into a bowl and add stir in the remaining spices. 
5. Top with chives and enjoy! 

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