Steak Kebabs with Cauliflower Rice and Roasted Broccoli

Oh man, this was a good meal! I seriously think that I could eat roasted broccoli everyday (and actually, I pretty much already do that) and cauliflower rice has to be one of the best kept secrets in the world. Someday soon I'll post a cauliflower fried rice recipe that will have you dreaming of Paleo Chinese food.

On to this meal though...for the kebabs, we used sirloin steak, red onion, mushrooms and green peppers. For the seasoning, I used the the Everyday Paleo cookbook version which basically consists of basil, oregano, garlic powder, black pepper, and cayenne pepper. We loved it. The cauliflower and broccoli couldn't get much easier either.


Cauliflower "Rice"

1/2 head of cauliflower
5 garlic cloves, minced
1/4 cup chives, chopped (green onions would be fine too -- we just had chives in our CSA basket this week)
1/4 red onion, chopped
1/3 cup chicken stock
salt

To "rice" the cauliflower, use the shredder attachment in your food processor. Then, place it in a saucepan with the chicken stock and cover to steam. (You can also just steam it in the microwave if that's easier. I was just being lazy and trying to avoid washing another dish...) Once it is cooked, toss the remaining ingredients in the pan and cook about 3-5 minutes on medium heat. If your pan gets a little dry in the process, feel free to add a little olive oil to keep things moving. This is such an easy dish to play around with too -- change up the seasonings however you wish.

Roasted Broccoli

1 head broccoli
1-2 Tbsp olive 0il
sea salt

Preheat oven to 425. Cut broccoli into florets and place in one layer in a baking dish. Sprinkle olive oil and toss to coat. Roast in oven for 10-15 minutes, until broccoli is at desired done-ness. We like ours with a little brown on it, which usually takes 15 minutes. If you like just tender, aim for closer to 10. All in all, a pretty simple, quick recipe!