Steak & Cauliflower Puree

I know you can cook steak and courgettes already so I will just give you the procedure for the musrooms and puree.



This meal from go to whoa takes approximately 40 mins.
For two people you will want a couple of handfuls of sliced large field mushrooms. Cook them in a pan with Olivio (a low fat olive oil based spread) or butter and plenty of white pepper and salt. Cook well until they reduce in size and become very brown and tasty as in the picture.
For the puree take half a cauliflower and cut it into small pieces. Take 3 small potatoes peeled and cut up into small pieces.
Boil potatoes and cauliflower together in unsalted water until soft.
Heat 1/2 a cup of low fat cream in a pan (no need to even bring it to a simmer, just heat it).
When ready to serve the meal, drain the cauliflower and potatoes and mash finely or pass through a potato ricer (this will cool the puree down somewhat though). Add hot cream and plenty of ground sea salt and white pepper.
Just a note re the steak, the more astute of you will notice that the steak is not exactly rare as we would prefer. This is due to the fact that it rested for a good 15 mins after it was ready while we tried to fix the puree. While salting the puree the lid of the salt container fell off and well you can guess the rest...the addition of more potato made it palatable, we will know better next time.