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- 1 head cauliflower, cut into florets
- 4 garlic cloves, peeled and chopped
- 1/3 cup grass-fed whole milk
- 2 tablespoons unsalted grass-fed butter
- 1/2 teaspoon garlic salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground turmeric
- four 8-ounce grass-fed steaks, such as shell steak, strip, rib eye, or flatiron
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- Fit a large stockpot with a steamer basket, put in 2 inches of water, and bring to a boil. Add the cauliflower florets, cover, and steam for 6 to 8 minutes until very tender when pierced with a fork. Set aside to cool for 4 to 5 minutes.
- Put the garlic, milk, butter, garlic salt, pepper, and turmeric in a food processor along with the cooked cauliflower and process until smooth (you may need to do this in batches). Add a few tablespoons of warm water if the mixture doesn’t blend smoothly, to adjust the consistency. Transfer the mixture back to the stockpot to keep warm while you prepare the steak.
- Preheat the skillet over high heat for about 1 minute until very hot. Sprinkle the steak with the salt and black pepper. Put the oil in the skillet, then add the steak and cook for 6 to 8 minutes, turning once or twice, until a sear forms and the meat is medium rare. For a medium steak cook for 2 to 3 minutes more.
- Transfer the steak to a cutting board and tent lightly with aluminum foil. Let rest 5 minutes. Serve with the cauliflower mash.
Nutritients per serving (1 steak and 1 cup mash): 401 Calories, 56 g Protein, 9 g Carbohydrates, 16 g Fat (6 g Saturated), 142 mg Cholesterol, 3 g Sugars, 3 g Fiber, 443 mg Sodium
RDA: Vitamin B12 = 129%, Vitamin C = 104%, Protein = 100%, Zinc = 99%, Choline = 68%
From Eat Complete: The 21 Nutrients That Fuel Brainpower, Boost Weight Loss, and Transform Your Health by Drew Ramsey. Copyright 2016. Excerpted by permission of Harper Wave, an imprint of HarperCollins Publishers.