Steak and Cauliflower Alfredo

Ingredients

• Cauliflower

  Raw

  1 head large or 840g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Garlic

  Raw

  1 tbsp or 9g

• Butter

  Unsalted

  2 tbsp or 28g

• Parmesan cheese

  Shredded

  1 ¼ cup or 100g

• Garlic powder

  Spices

  1 tsp or 3g

• Parsley

  Raw

  1 tbsp or 4g

• Beef top sirloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  24 oz or 680g

Directions

1. Cut the cauliflower into florets and break into bite-sized pieces.
2. Fill a stock pot with water to cover the cauliflower by a couple of inches and bring to a boil over high heat. Add the cauliflower, boil for 6 minutes, then drain. Transfer to a large mixing bowl and season with salt and pepper.
3. Heat a small saucepan or skillet over medium heat and add the butter. Once melted, add the chopped garlic and sauté for about a minute. Add the heavy whipping cream and season with salt and pepper.
4. Allow the cream to simmer for 4-5 minutes or until it begins to thicken. Remove from heat and whisk in 1 cup of shredded Parmesan cheese until melted.
5. Pour the sauce over the cauliflower and fold together. Place in a baking dish, top with remaining Parmesan, and bake in a 400°F oven for 20 minutes. Broil for 1-2 minutes at the end to brown the Parmesan on top.
6. While the cauliflower is baking, preheat the grill to high heat for about 10 minutes. Season the steaks with garlic powder, salt, and pepper.
7. Grill the steaks for about 5 minutes per side for medium, or until the desired doneness is reached. Remove the steaks from the grill and allow to rest for 5 minutes before slicing. Serve the sliced steak over the cauliflower Alfredo.

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