Glazed Rice With Cauliflower And Steak Food

GLAZED ROASTED CAULIFLOWER

Steps:

• Cut 1 small cauliflower into large florets. Toss with 2 tablespoons olive oil on a foil-lined baking sheet; season with salt and pepper. Roast at 450˚ F, tossing halfway through, until browned and tender, 25 to 30 minutes. Mix 1 tablespoon each Dijon mustard and date syrup and 1 teaspoon balsamic vinegar. Pour over the cauliflower and toss; roast until glazed, 10 minutes. Sprinkle with parsley.

STEAK WITH RED PEPPER SALSA AND ROASTED CAULIFLOWER

Steps:

• Place a rimmed baking sheet in the oven and preheat to 450˚. Cut the cauliflower in half through the core, place cut-side down and slice through the stem into long, 3/4-inch-thick florets. Gently toss the cauliflower and any leaves with 2 tablespoons olive oil in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until browned and tender, about 30 minutes.
• Meanwhile, evenly pound the flank steak with the textured side of a meat mallet until 1/2 inch thick. Halve the steak crosswise and lengthwise; rub with salt and pepper, the paprika and granulated garlic. Let sit at room temperature 10 minutes.
• Thinly slice the celery and toss with the vinegar in a medium bowl; let sit 5 minutes. Chop the roasted red peppers, olives and parsley and add to the celery along with 2 tablespoons olive oil, 2 pinches of salt and a few grinds of pepper; toss.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the steak and cook until browned, 3 to 4 minutes per side for medium rare. Transfer the steak to a cutting board and let rest 5 minutes, then slice against the grain.
• Divide the steak and cauliflower among plates. Spoon the red pepper salsa on top.

GLORIFIED RICE

Steps:

• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In a large bowl combine the cooked, cooled rice, sugar, pineapple and marshmallows. Fold in the whipped cream. Chill for 4 hours.
• Spoon the rice mixture into 6 dessert dishes and place a cherry on top of each.

SPICED STEAK WITH CAULIFLOWER RICE

Steps:

• Preheat the oven to 450 degrees F. Combine the cauliflower rice, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; toss to coat. Spread in a single layer on 2 baking sheets and bake, stirring once, until slightly browned and tender, 20 to 25 minutes.
• Meanwhile, season the steaks with salt and pepper and rub all over with the paprika and cinnamon. Heat a large skillet over high heat; add 1 tablespoon olive oil. Add the steaks, in batches if necessary, and cook until browned, 1 1/2 to 2 minutes per side for medium rare. Remove to plates.
• Reduce the heat to medium. Add the remaining 1 tablespoon olive oil, the celery, almonds, dried cranberries and garlic to the skillet and cook, stirring, until golden, 2 to 3 minutes. Add the vinegar and cook until the skillet is almost dry. Transfer the mixture to a large bowl. Add the cauliflower and parsley, season with salt and pepper and toss. Add to the plates with the steaks.

GLAZED RICE WITH CAULIFLOWER AND STEAK

Steps:

• Bring water and bouillon to boil in medium saucepan on medium-high heat; stir until bouillon dissolves. Stir in rice; cover. Simmer on medium-low heat 3 min. Add cauliflower; stir. Simmer, covered, 2 min. Remove from heat; let stand 5 min. or until liquid is completely absorbed.
• Meanwhile, spray large skillet with cooking spray. Add steak; cook on medium heat 3 to 4 min. on each side or until medium doneness (160°F). Remove from skillet; cover to keep warm.
• Add dressing, juice and syrup to skillet; stir. Bring to boil on medium-high heat; cook 3 min. or until thickened. Serve steak and rice mixture topped with sauce and nuts.