Hot Beef Sundaes

prep time: 10 minutes cook time: 3 hours yield: 8 servings

I know that a lot of you have tried mashed cauliflower fauxtatoes and think that the taste is good, but the texture just isn’t the same as traditional mashed potatoes. I never really cared for the gritty fake potatoes, either— until we purchased a high-powered blender! We bought it to make pureed baby food, but it has been awesome for so many tasks, including making the smoothest fauxtatoes ever, like the ones used to top these sundaes. If you don’t have a high-powered blender, never fear: you can still make the fauxtatoes with a food processor. They may not be as smooth, but they will be just as tasty.

Hot beef layer

  • 1 tablespoon ghee or coconut oil
  • 1 (4-pound) boneless beef chuck roast
  • Fine sea salt and ground black pepper
  • 1 cup tomato sauce
  • ½ cup beef bone broth, homemade or store-bought, or water
  • ½ cup coconut vinegar or apple cider vinegar
  • 1 tablespoon chili powder
  • 2 cloves garlic, minced

“ice cream” topping (fauxtatoes)

  • 2 cups beef or chicken bone broth, homemade or store-bought
  • 1 medium head cauliflower
  • ¼ cup grated Parmesan cheese
  • 1-ounce cream cheese (2 tablespoons), softened, or more if desired
  • 1 clove garlic, smashed to a paste
  • ⅛ teaspoon ground black pepper

For garnish

  • 1 cup shredded cheddar cheese
  • 8 cherry tomatoes
  1. To braise the beef, heat the ghee in a Dutch oven over medium-high heat. Season the roast liberally on all sides with salt and pepper. Place the roast in the pot and brown on all sides, about 2 minutes per side.
  2. Reduce the heat to medium-low and pour in the tomato sauce, ½ cup of broth, and vinegar. Season with the chili powder, garlic, and more salt and pepper. Cover the pot and simmer for 3 hours or until the meat is fork- tender.
  3. Meanwhile, make the “ice cream” topping: Pour the 2 cups of broth into a stockpot and bring to a boil over high heat. Core the cauliflower and cut the florets into bite-sized pieces. Add the florets to the broth, cover, and steam for about 6 minutes, until fork-tender. Drain well; do not let the cauliflower cool. Pat, it very dries between several layers of paper towels. In a high-powered blender or food processor, puree the hot cauliflower with the Parmesan, cream cheese, garlic, and pepper until smooth. Set the topping aside.
  4. Slice or shred the beef and divide it among 8 sundae cups or bowls. Drizzle some of the accumulated sauce from the Dutch oven onto the meat, then top with the “ice cream,” shredded cheddar cheese, and a cherry tomato.
  5. Store extras in separate airtight containers in the refrigerator for up to 3 days. Reheat the beef in a skillet over medium heat for 3 minutes or until warmed through. Reheat the cauliflower topping in a saucepan over medium heat for about 3 minutes or until warmed through.

busy family tip: The cauliflower topping can be made up to 3 days ahead and stored in an airtight container in the refrigerator until you’re ready to assemble the sundaes.