Keto Brazilian Feast: Churrasco Steak with Creamy Mashed Cauliflower and Garlic-Lime Cauliflower Rice

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 (6 oz) beef sirloin steaks, cut 1 inch thick Salt and pepper, to taste 4 cups fresh cauliflower florets 2 tbsp olive oil 1/4 cup chopped fresh parsley 2 cloves garlic, minced Zest of 1 lime Juice of 1/2 lime 2 tbsp butter 1/3 cup almond milk or heavy cream Salt and pepper, to taste

Instructions

1. Season the steaks with salt and pepper on both sides. Preheat a grill or grill pan over medium high heat and cook the steaks for 4 5 minutes per side or until desired doneness is reached. Let rest for 5 minutes, then slice into strips.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add half of the cauliflower florets and cook until tender, about 4 5 minutes. Transfer to a food processor or blender and pulse until slightly smooth. Season with salt and pepper. Repeat with remaining cauliflower and olive oil.
3. In a separate pan, melt butter over medium heat. Add minced garlic, lime zest, and lime juice, cooking for 1 2 minutes until fragrant. Stir in the mashed cauliflower and almond milk or heavy cream, heating through. Season with salt and pepper to taste.
4. Serve steak slices over a bed of garlic lime cauliflower rice, alongside creamy mashed cauliflower. Garnish with fresh parsley for an added pop of color and flavor.

Chef’s Insight

Marinate the steak in advance for an added layer of flavor

Notes

Adjust the seasoning to your preference