Beef Tips in Lemon Purslane Sauce with Cauliflower Mash


This Super Healthy Vegetable Is Actually a Weed…And It Tastes Amazing

Last Thursday, on our regular farmer’s market trip, we went looking for some veggies for our dinners. I wanted broccoli, Lui wanted lettuce, but to qualify for the “3 items for $5” bargain we had to get something else. At this particular stall, there were artichokes (not my fave), herbs, and purslane?

These succulent-looking leaves on thick branches kept catching our attention. What is purslane?? Being more of the adventurous type than not, we decided to go for it. And after lots of Googling, we learned that purslane can be used just like spinach but has more of a lemony bite to it, thanks to the stem. It also has tons of health benefits like being vitamin-rich, abundant in omega-3s, and low calorie. Turns out, it’s also a common garden weed! Yup, people despise these little leaves because of their overgrowth in gardens and even sidewalk cracks.

This powerful health leaf transformed a simple dish to one with a fancier feel.

With all of that information in mind, I took our bunch of purslane and went to brainstorming. I tried a leaf on its own, and not gonna lie, it just tasted….leafy. I tried another piece with more of the stem and I definitely got the lemon flavor. But still, I wasn’t sure how I wanted to cook it.

Two nights ago, I knew it was time to use it, but I still had little idea what I was going to do. I figured out the other elements of our meal — a cauliflower mash base and Gardein “beefless” tips as the protein — but no luck with purslane. In a typical Stef fashion, I decided to wing it! And what this resulted in was a lemony, nutty, herby green sauce that I can’t wait to make again. Purslane, the little healthy sidewalk weed, should be on everyone’s “to try” list.

Beef Tips in Lemon Purslane Sauce with Cauliflower Mash


Beef Tips in Lemon Purslane Sauce with Cauliflower Mash

Everyone needs a fancy-ish recipe under their belt for special occasions. Here's one that's easy to make, incredibly delicious, and packed with healthy ingredients.
Prep Time 30 mins
Cook Time 20 mins
Course Entree, Main Course
Cuisine American
Servings 2 servings


  • 2 servings Gardein Beefless Tips
  • ½ onion chopped
  • 1 medium head of cauliflower
  • 1 ½ cup purslane leaves removed from stems
  • ¼ cup whole almonds
  • 2 tbsp garlic
  • 1 lemon
  • 2 tbsp olive oil
  • ¼ cup water
  • 2 tbsp butter
  • ¼ cup milk
  • salt to taste
  • pepper to taste
  • paprika to taste
  • sage to taste
  • cayenne pepper to taste
  • garlic powder


  • Wash, cut, and boil the cauliflower on high heat for 20 min. or until soft
  • In a blender or food processor, add the purslane leaves, garlic, almonds, water, and lemon juice. Season with salt and pepper to taste. While blending, add the olive oil and blend until the leaves and almonds are in small bits
  • In a pan on medium heat, add most of the purslane sauce and simmer. Save some of the sauce for the end. Add the beef tips
  • Mix the beef and sauce occasionally. Season again with paprika, sage, cayenne pepper, and anymore salt and pepper as needed. Lower heat and let sauce thicken
  • In a clean blender or with an immersion blender, purée the cauliflower with milk and butter until slightly smooth. Season as needed with salt, pepper, and garlic powder
  • Scoop cauliflower mash into a bowl or on a plate, and top with the beef tips and purslane sauce. Squeeze some lemon juice on top and drizzle some of the reserved sauce. Enjoy!


  • If you’ve had purslane and it’s not for you, you can substitute with another green like spinach or arugula.
  • Instead of almonds, the sauce would also be good with pine nuts, like in a pesto, or just whole garlic cloves.
  • I really like the Gardein Beefless Tips for a richer flavor in dishes like this, but homemade seitan or even a baked tofu would be delicious!
Keyword cauliflower mash, date night dinner, purslane, savory, vegan beef

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