the 2 cups of broth into a stockpot and bring to a boil
over high heat. Core the cauliflower and cut the florets
into bite-sized pieces. Add the florets to the broth,
cover, and steam for about 6 minutes, until fork-tender.
Drain well; do not let the cauliflower cool. Pat it very
dry between several layers of paper towels. In a high-
powered blender or food processor, puree the hot
cauliflower with the Parmesan, cream cheese, garlic,
and pepper until smooth. Set the topping aside.- Slice or shred the beef and divide it among 8
sundae cups or bowls. Drizzle some of the accumulated
sauce from the Dutch oven onto the meat, then top with
the “ice cream,” shredded cheddar cheese, and a cherry
tomato. - Store extras in separate airtight containers in the
refrigerator for up to 3 days. Reheat the beef in a skillet
over medium heat for 3 minutes or until warmed
through. Reheat the cauliflower topping in a saucepan
over medium heat for about 3 minutes or until warmed
through.
busy family tip:
The cauliflower topping can be made up to 3 days
ahead and stored in an airtight container in the
refrigerator until you’re ready to assemble the
sundaes.