sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
1/2 cup shredded sharp Cheddar cheese
a small handful of fresh parsley leaves picked and chopped
Bring a few inches of lightly sea salted water to a rapid boil in a large stockpot fitted with your steamer basket. Add your cauliflower florets into that basket, cover, and steam just until the cauliflower is tender but firm 3-4 minutes. Set aside.Heat 1 Tablespoon oil in a very large skillet, over medium-high heat, and cook that steak to your liking. Set aside on a plate, cover to rest, then slice it.Into that same heated skillet, over medium-high heat, add in remaining oil, onions, peppers and garlic, and sauté for 3 minutes. Stir in those steamed cauliflower florets, aminos/soy, Worcestershire sauce, and season with sea salt, and pepper to your taste.Return your sliced steak into the skillet, then gently toss to combine everything and heat it all through, then top with cheese.Cover and cook until cheese is nice and melty, just about 2 additional minutes. Garnish with fresh chopped parsley and enjoy!