I would steam the cauliflour for a few minutes before roasting it to make sure that it softens enough.I ended up roasting it for an extra 15-20 minutes. I mixed it with the oil in a bowl instead the bag and then I added the garlic mixing it in with my hands. (I used the microplaner to mince the garlic.) like the others I covered the dish for the first 10 minutes. I really liked the dish though. I didn't find that the parm cheese added much to the dish.

Reviewed On: Nov. 2, 2008

I made this last night and found it so/so. I found the cooking time too long, maybe it would be okay if the steak was a very thick cut. By the time I served it, it resembled shredded beef. I also had to add a lot more liquid when adding the flour as it turned way too thick. The flavour was okay- it did disguise the "livery" taste of the round steak. All in all it really is just a stew without any vegetables with some kick. I did like the flavor of the horseradish, however.

Reviewed On: Nov. 2, 2008