Mashed cauliflower tastes similar to mashed potatoes but with fewer carbs and many more nutrients, including antioxidants and both vitamins C and K. We substituted them for taters in this low-carb “meat and potatoes” meal. The white veggie is so creamy it’ll fool even the cook. Top sirloin is one of the leanest cuts you can get, but lean doesn’t have to mean dry. These steaks are still flavorful and juicy — just be sure to not overcook them.
Steak and Cauliflower Potatoes with Sautéed Spinach Recipe
Prep time: 2 minutes
Cook time: 20 minutes
2 (3 1/2 -ounce) top sirloin steaks, at room temperature
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups cauliflower florets
2 tablespoons nonfat milk
2 tablespoons Parmesan cheese
1 small garlic clove
6 cups spinach
- Heat a large cast iron skillet over high heat and coat with cooking spray.
- Pat the steaks dry and season with salt and pepper on both sides. Place in the skillet and cook 3-6 minutes on each side, depending on how rare or well done you like it.
- Transfer the steaks to two plates, loosely tent with foil and let them rest.
- Place the cauliflower in a medium saucepan and cover with water. Bring to a boil and cook until tender, about 6 minutes. Drain thoroughly and transfer to a blender. Add milk, cheese and garlic; puree until smooth.
- Heat the same skillet to medium heat. Add spinach and sauté until soft, about 1 minute.