Salisbury Steak & Mashed Cauliflower (820 cal)

Sauté the Onions and Mushrooms:

• Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onions and mushrooms, seasoning with a pinch of salt and pepper. Sauté for 4-5 minutes, stirring occasionally, until softened and lightly caramelized.
• Remove the skillet from the heat and divide the mixture in half. Set one half aside for the gravy and the other half for the ground beef mixture.
  
  

Prepare the Salisbury Steak:

• In a mixing bowl, combine the ground beef with half of the sautéed onion and mushroom mixture. Season lightly with salt and pepper, then mix gently until combined. Shape the mixture into a single oval patty.
  
  

Cook the Steak:

• Heat the skillet over medium heat (using the same skillet, no need to add more oil). Place the patty in the skillet and cook for 4-5 minutes per side, or until browned and cooked through. Remove the patty from the skillet and set aside.
  
  

Make the Gravy:

• In the same skillet, add the low-fat gravy and the reserved onion-mushroom mixture. Stir well to combine, and bring to a simmer. Cook for 2-3 minutes to meld the flavors.
  
  

Prepare the Mashed Cauliflower:

• While the gravy simmers, steam the chopped cauliflower until tender, about 8-10 minutes.
• Transfer the steamed cauliflower to a bowl, season with salt and pepper, and mash until smooth and creamy. Adjust seasoning to taste.
  
  

Assemble the Dish:

• Place the mashed cauliflower in the center of a plate and gently lay the Salisbury steak on top. Spoon the onion-mushroom gravy generously over the steak and cauliflower.
  
  

Garnish and Serve:

• Finish with a sprinkle of parsley for a touch of color and freshness. Serve hot and enjoy your hearty, comforting meal!