Recipe of the Week: Cheesy Cauliflower Puree with Steak Tips

As the weather turns cooler and we head toward the last market of our regular season here at the Pembroke Farmers Market, we have warm meals on the mind!

Before we dig into this week's recipe, though, we wanted to again thank the Pembroke and surrounding South Shore communities for all their support this year. It was a year of growth and connection, and we're energized to briefly "hibernate" before we dive back into planning for our 2026 season.

Also, don't forget to put our Thanksgiving Pop-Up Market on your calendar! It will be taking place at Christina's on Sunday, November 23 from 10-1 pm. It will be a great opportunity to grab some locally grown and made items, like vegetables, bread, baked goods, hostess gifts and more - all while listening to some live music and enjoying a sip of your beverage of choice from Christina's.

We hope to see you this Saturday for Fall Fun Day (October 4) and at our Pop Up on November 23. Until then, enjoy this recipe chock full of delicious goods from our vendors and friends here at the Pembroke Farmers Market...

Ingredients:

For the steak tips:

• 1 lb sirloin tip steak from Dias and Daughters, thawed

• About 1 Tbsp oil with high smoke point, such as avocado or canola

• Salt and pepper to taste

• Optional: any dry rub seasoning (keep it local and use a blend from BFF Kitchen!)

For the cauliflower puree:

• 1 head of cauliflower, cut into medium florets (Oakdale Farms)

• 1 clove of garlic

• 1 bay leaf

• 1/2 cup of Smith’s Fiesta flavored Farmhouse Gouda Spread (available at The Farmhouse Meats and Cheese)

• 1 cup of milk

• 1 tsp salt, plus more to taste

  
  

Instructions:

For the puree:

• Bring a large pot of salted water to a boil, then add the cauliflower florets, garlic clove, and bay leaf. Boil for until fork-tender (approximately 15-20 minutes.)

• Once done, drain the water, discard the bay leaf, and add the cauliflower and garlic to a high-speed blender with the Gouda Spread, the milk, salt, and fresh black pepper to taste.

• Blend on high until it reaches a pureed consistency, adding additional milk if necessary.

• Adjust seasonings and blend again to incorporate.

  
  

For the steak tips:

• Cut the thawed steak into cubes and toss with seasoning of choice to coat.

• Preheat a cast iron pan over medium-high heat, then add the oil and about half the steak tips, making sure they are not crowded. Cook on each side until brown, about 3-4 minutes each side (to achieve a safe temperature, use a meat thermometer to determine if the internal temperature of each tip reaches 145 degrees Fahrenheit after 3 minutes of rest once taken out of the pan. This translates to about a medium level of doneness.)

• Take the first batch of tips out of the pan and let rest while you cook the remainder of the tips.

• Serve the steak tips over the cauliflower puree and enjoy with family and friends!