• 2 Ratings



  • Heat olive oil in a large pot over medium heat. Add onion; sauté 5 minutes, until softened. Stir in garlic and cook 2 minutes. Add cooked cauliflower, chicken broth and 1 cup water. Increase heat and bring to a boil. Cover, reduce heat to a low simmer and cook 10 minutes. Turn off heat. Carefully transfer to a blender and process until smooth. Return to pot and stir in 1 tsp of the lemon juice. Cover and set aside.

  • Heat canola oil in a 10-inch cast-iron skillet over mediumhigh heat. Season steak with 1/4 tsp of the salt and the pepper. Add steak and cook 3 minutes. Flip and cook 2 to 3 more minutes, until mediumrare. Let rest 5 minutes.

  • Toss arugula with parsley, remaining 2 tsp lemon juice and remaining 1/8 tsp salt. Slice steak and serve family-style over arugula. Serve with soup.

Nutrition Facts

359 calories; 18 g total fat; 49 mg cholesterol; 792 mg sodium. 13 g carbohydrates; 36 g protein;


2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0