Name: Cauliflower Rice Bowl with BBQ Flank Steak, Mushrooms, Corn & Arugula
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 1 ½ medium heads cauliflower; 0.68 kg cremini mushrooms; 1.02 kg flank steaks; 2 cups frozen corn; 1 ½ limes; apple cider vinegar; black pepper; brown sugar; chili powder; Dijon mustard; extra virgin olive oil; ketchup; salt; Worcestershire sauce

Cauliflower Rice Bowl with BBQ Flank Steak, Mushrooms, Corn & ArugulaCauliflower Rice Bowl with BBQ Flank Steak, Mushrooms, Corn & Arugula — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

1 ½ medium heads cauliflower

0.68 kg cremini mushrooms

1.02 kg flank steaks

2 cups frozen corn

1 ½ limes

apple cider vinegar

black pepper

brown sugar

chili powder

Dijon mustard

extra virgin olive oil

ketchup

salt

Worcestershire sauce

Instructions

Preheat the oven to 230°C (450°F).

Wash and dry the fresh produce.

Cut each cauliflower head into quarters; using a box grater, hold the stem end of the cauliflower and coarsely grate. (Alternatively, transfer cauliflower to the bowl of a food processor; pulse until rice-like in consistency.) Divide between two large baking sheet pans.

Halve mushrooms and add to the baking sheets with the cauliflower. Drizzle with oil and season with salt. Stir to combine, then spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until cauliflower rice and mushrooms are tender and golden, 18-20 minutes. Remove from oven.

Meanwhile, place ketchup, vinegar, sugar, Dijon, Worcestershire, chili powder, and salt in a small bowl. Stir to combine the BBQ sauce and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a cutting board; slice crosswise into thin strips. Season with salt and pepper.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and stir-fry until just cooked through, 3-4 minutes. Transfer to a plate and loosely cover with aluminum foil.

Meanwhile, using a clean cutting board, cut half of the limes into wedges and set aside for serving. (Reserve remaining lime for the next step.)

Juice remaining lime into a large bowl, then add oil, Dijon, and salt. Whisk to combine the dressing.

Add arugula to the bowl with the dressing and toss to coat.

Rinse corn under hot water (from the tap) to thaw.

Divide cauliflower rice, steak, corn, and arugula between bowls; drizzle steak with BBQ sauce. Serve with lime wedges for squeezing and enjoy!

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