Steak and Cauliflower Bowls

It doesn't get much simpler or more delicious than sliced steak served over sauteed riced cauliflower gobbled up in a bowl.  Meals like this are extremely easy to plan and cook.  And what makes this time friendly?  I use prepackaged riced cauliflower along with my favorite store bought no sugar added salsa.  A low carb dinner for 2 in no time at all. 


Steak and Cauliflower Bowl

Sliced steak served on top of a bed of sauteed riced cauliflower


  • 3  TBLS Butter or Ghee
  • 7 oz (about 210g) Strip Steak
  • 1 12 oz. bag of riced cauliflower 
  • 2 TBLS Scallions, top and bottom, thinly sliced
  • 4 TBLS No Sugar added Salsa
  • Seasoning Salt
  • Pepper


  1. Remove steak from fridge and let it come up to room temp. About 30 minutes.
  2. Liberally season both sides of the steak.
  3. Melt 1 TBL of butter in skillet over medium-high heat.  
  4. Add the steak and cook to desired doneness.  Remove from skillet, place on plate and tent loosely with foil.
  5. Add remaining butter to the skillet then add cauliflower, onions and cook for approximately 7 minutes or until the cauliflower is tender-crisp.  Season to taste. 
  6. Once done divide cauliflower into 2 separate bowls.  Slice steak, divide evenly and place on top of the sauteed cauliflower.  Top each sliced steak with 2 TBLS of salsa and serve.  


Whatever store-bought salsa you use, make sure that there is no added sugar and no more than 2 TBLS per serving.  A serving should be 2 TBLS. 

Using a seasoning salt that you really like is important.  This is a 1 skillet meal so whatever seasoning you use to cook the steak will impart the same flavor into the cauliflower.  

You can also substitute fresh riced Cauliflower for a bag of frozen.  You may also find it in your store called, "Cauliflower Crumbles".
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Created using The Recipes Generator

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