Instructions

1. Pre-heat oven to 400F.
2. Toss the cauliflower florets, thyme, garlic, 1 teaspoon salt and 2 teaspoons oil together in a large skillet or casserole dish. Then spread the florets out so they’re not crowded.
3. Roast for 25 minutes, until the cauliflower looks toasty.
4. In the meantime, combine the bone broth, coconut cream, nutritional yeast, Dijon, pink of salt and pepper and coconut flour together to make a thick yellow sauce.
5. When the 25 minutes are up, open the oven, use a spatula to scrape up the cauliflower florets and give them a stir Remove the thyme sprigs, then pour the cheese sauce all over them. Close the oven.
6. Heat a large skillet on high heat. Toss the steak strips with 1 teaspoons salt, coconut aminos, and red wine vinegar. When the skillet is hot, remove the steak from the marinade.
7. Add the remaining oil to the skillet and add in the steak. Cook, sautéing on high for 3-5 minutes until browned. Add in the marinade and let it come to a quick boil.
8. Open the oven and add the steak to the casserole. Use tongs to distribute it all over the top.
9. Set the oven to broil, 500F. Broil for 10-15 minutes until the steak is browned and very crispy!
10. Remove from the oven and top with fresh arugula! Serve, share enjoy!