Ribeye with Cauliflower Puree, Roasted Carrots and Spicy Carrot Puree

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Ribeye with Cauliflower Puree, Roasted Carrots and Spicy Carrot Puree

Yield:  4 People

Prep Time: 10 Minutes

Cook Time: 25 Minutes


  • 5-6 lb Rib Eye, Bone out and cleaned

  • 1/2 Head of Cauliflower, cut into florets and steamed or boiled till fork tender (10-15 minutes)

  • 1/4 cup Cream

  • 1 tbsp of unsalted butter

  • 1 bunch Heirloom Carrots, washed, tops removed, carrots cut into half (length wise) 

  • 2 medium size Orange Carrots, peeled, remove tops, cut into rough dice and steam for 10 minutes

  • 1/4 white onion, cut into julienne

  • 1 tsp chili flakes 

  • 1 tsp apple cider vinegar 

  • 1/4 cup cream



Preheat oven to 285 degrees Fahrenheit to cook ribeye and then heat to 400 degrees for carrots.

Remove the ribeye from the fridge 45 minutes before you will start the cooking process to bring the meat up to room temperature. Completely rub the outside of the meat with your favourite spice rub. Place a large skillet over medium high heat, preferably a cast-iron pan. Add 2 tbsp of oil to the pan and place carefully place the ribeye in the pan, fat cap down first. Sear each side of the ribeye until golden brown, 2-3 minutes each side. When each side has been seared remove from pan and place on a sheet tray lined with parchment paper. Place the tray in the oven and cook to desired doneness. Because we are slow roasted the ribeye it will take longer then usual but the results are amazing. Remove when the ribeye is cooked to your desired internal temperature and let rest and loosely cover with tin foil for 20 minutes before carving.

Place pre-cooked cauliflower in a medium pot over medium heat. Add cream and butter and simmer for 10 minutes. Add salt and pepper to taste. Place contents in a blender and blend until mixture is silky smooth. Place contents in a small pot and keep warm over stove top.

Place small pot over medium low heat. Add 1 tbsp of vegetable oil and add onions. Cook for 10 minutes stirring occasionally. After the initial 10 minutes add in chilli flakes, pepper and salt. Cook for 1 more minute then add vinegar and cook for 30 seconds. Add cream, carrots and cook for 10 minutes. After 10 minutes place content into a blender and blend until completely smooth. Taste and season with salt if necessary. Keep warm.

Place heirloom carrots on a tray lined with parchment paper. Drizzle with vegetable oil, salt and pepper. Place in oven at 400 degrees Fahrenheit and cook for 12 minutes, remove and serve.