Blackened Steak and Roasted Cauliflower Salad
with Israeli Couscous, Pickled Shallots, and Roasted Red Pepper
Blackened Steak and Roasted Cauliflower Salad
Bold blackened steak tops a hearty salad with roasted cauliflower, tender Israeli couscous, tangy pickled shallots, and sweet roasted red pepper for a smoky, satisfying bite.
Ingredients
For 2 servings
- 1 ounce Almonds
- 1 head unit Cauliflower
- ½ cup Couscous
- 2 clove Garlic
- 1 ounce Golden Raisins
- 1 unit Red Bell Pepper
- 25 milliliters Red Wine Vinegar
- 1 unit Shallot
- 10 ounce Sirloin Steak
- 1 teaspoon Smoked Paprika
Additional Ingredients
- 5 teaspoon Olive Oil
Mediterranean
PDF
DifficultyMedium
Total Time40m
Calories804
Protein56g
Carbs70g
Fat35g
Tags:
Protein SmartFiber SmartLow SugarLow SodiumMass Gain Friendly
⚠️Allergens:
🌾WheatSwaps and substitutions
For a wheat-free version, swap the couscous for rice, quinoa, or another gluten-free grain. If you need to avoid tree nuts, leave out the almonds or replace them with toasted seeds for similar crunch.
What to serve with it
Serve with lemony greens or a crisp cucumber-tomato side to brighten the rich, savory flavors. Warm flatbread or a simple grain salad also works well if you want a fuller plate.
