Tri-tip Over Cauliflower Mash With Brussels Sprouts

I had absolutely zero inspiration as to what to make for dinner tonight but a friend was roasting a tri-tip on the BBQ for a going away party and it smelled so good! So I was inspired...or salivating more like it...over this lovely piece of meat. And I wanted to eat something different with it so I settled on cauliflower mash. This is a very low calorie meal so enjoy without the guilt! :)

Dry Rub

Mix the following ingredients together in a bowl and rub the seasoning over your tri-tip. I sliced the tri-tip in order to make thin filets so they wouldn't take long to grill. It's definitely not necessary it all depends on how you want to cook your meat (you can also grill all sides for a nice sear and finish it off in the oven). The dry rub is pretty sweet so if you want more of a savory rub I would cut down the sugar and increase the other spices. I'll list the original rub and my alternative version for a more savory flavor.

Original

• 1/3 cup brown sugar
• 3-5 tbsp paprika
• 3-5 tbsp chili powder
• 1 tsp onion powder
• 1-1/2 tsp garlic powder
• 1 tsp black pepper
• 2 tbsp sea salt

Savory

• 1/4 cup brown sugar
• 3-5 tbsp paprika
• 3-5 tbsp chili powder
• 2 tsp onion powder
• 1 tsp garlic powder
• 2 tbsp sea salt
• 2 tbsp ground cumin

Leave your tri-tip with rub for a couple hours or immediately place on the grill. For about a 1/2" thick slice, grill 2-4 minutes per side for a medium-rare or medium cook. Let rest for at least 5 minutes.

Cauliflower Mash

The key to this mash is to ensure that the cauliflower is steamed or boiled until very soft. This will result in the best mash, or puree if you use a hand blender or blender. I boiled my cauliflower florets in a large pot of unsalted water so I can season the mash as I prefer. Instead of adding milk to the mash, use the water reserved from boiling the cauliflower. A delicious alternative to potato mash, particularly for those eating low or no carbs!

• 1-2 medium heads of cauliflower, cut into florets. Boil or steam until very soft. 1 medium head will serve about 4.
• 4-8 cloves of garlic, roasted in foil. Wrap garlic cloves in aluminum foil with a splash of olive oil and bake at 400 degrees F for 30-35 minutes, or until cloves are soft when pressed. If you need a short cut, you can also saute the garlic in olive oil and then add to the mash (or if pureeing, add before blending).
• Mash with a potato masher until smooth or blend with a hand blender. Add 1-2 tbsp of dairy-free margarine.
• Season with salt, pepper, and nutmeg to taste.

Brussels Sprouts

These are super easy vegetables and only have three steps! First, rinse the vegetable really well underneath running water. Cut the end piece off and remove the first layer of leaves. It's a great precaution to make sure the brussels sprouts are actually well cleaned. Slice the brussels sprouts in half for two reasons: A) it will shorten the cook time and B) you can ensure the middles are tender. Put the brussels sprouts in a microwaveable dish with about 1/3 cup of water or a couple tablespoons of olive oil and season with salt and pepper. Microwave for 5-6 minutes, or until tender but not mushy (unless you want them that way!). 

Plate your meal by spreading the mash under the tri-tip, this will soak up all the meat juice and it will be delicious! Serve with your side of brussels sprouts and enjoy!

440 CALORIES