For 6 - 8 servings

Prep and cook time: 3 h 40 min

Difficulty: Medium

Cannot be frozen


3500 g | 123 oz beef rib roast, trimmed of excess fat

2 - 3 tbsp olive oil
1 small garlic head, divided into cloves, lightly crushed

2 large cauliflower heads, prepared into florets

80 g | 3 oz | 1/3 cup unsalted butter, cubed

sea salt

freshly ground mixed peppercorns


1 Preheat the oven to 190°C (170° fan) | 375F | gas 5.

2 Rub the beef with olive oil and season with salt and pepper. Tie at intervals with kitchen string.

3 Sit the beef inside a large roasting tray with the bones facing down. Scatter the garlic around the tray.

4 Roast for 1 hour, reduce the oven to 170°C (150° fan) | 325F | gas 3, and roast for about another 2 hours until the centre of the beef registers at least 60°C | 140F on a meat thermometer, basting with any accumulated juices from time to time.

5 Remove from the oven and leave to rest, covered loosely with aluminium foil as you prepare the cauliflower mash.

6 Place the cauliflower in a large steaming basket and cover with a lid. Place the basket over a half-filled saucepan of water and let the steam cook the cauliflower until tender, about 10-12 minutes.

7 Remove from the heat and transfer to a food processor. Add the butter and some salt and pepper, and blend on high until smooth.

8 Scrape into a bowl. Serve alongside the beef roast and roast garlic cloves on a platter.


Mash the cauliflower in a bowl with a potato masher or fork for a more rustic version.