Ingredients
The following ingredients have 6 Servings
- 1 large head cauliflower, broken into florets
- 2 Tbsps avocado oil, divided
- 1 1/2 lbs. rib eye steak, or steak of choice
- 1 large red onion, halved and then sliced into strips
- 1 large sweet yellow onion, halved and then sliced into strips
- 4 fresh garlic cloves, minced garlic
- 3 large bell peppers, colors of your choice, seeded and chopped
- 2 Tbsps coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
- 1 Tablespoon Worcestershire sauce
- sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
- 1/2 cup shredded sharp Cheddar cheese
- a small handful of fresh parsley, leaves picked and chopped
Instruction
- Bring a few inches of lightly sea salted water to a rapid boil in a large stockpot fitted with your steamer basket.
- Add your cauliflower florets into that basket, cover, and steam just until the cauliflower is tender but firm, 3-4 minutes. Set aside.
- Heat 1 Tablespoon oil in a very large skillet, over medium-high heat, and cook that steak to your liking.
- Set aside on a plate, cover to rest, then slice it.
- Into that same heated skillet, over medium-high heat, add in remaining oil, onions, peppers and garlic, and sauté for 3 minutes.
- Stir in those steamed cauliflower florets, aminos/soy, Worcestershire sauce, and season with sea salt, and pepper to your taste.
- Return your sliced steak into the skillet, then gently toss to combine everything and heat it all through, then top with cheese.
- Cover and cook until cheese is nice and melty, just about 2 additional minutes.
- Garnish with fresh chopped parsley and enjoy!
