Grilled Ribeye with Sauteed Mushrooms and Mexican Street Style Cauliflower

My 8 year old daughter is OBSESSED with cooking and helped me make this meal from start to finish! She couldn’t stop talking about how delicious it was and told everyone at the dinner table how we prepared it and kept letting us know how important it is to “let the meat rest out”. I’m so proud of that girl and I enjoy teaching my kids what healthy food actually looks like and how to prepare it.

This is the perfect summer dish, in my opinion, as it can all be prepared on your outdoor grill! Cauliflower is a great substitute for corn, which is a keto no-no as it is super high in carbs, but this Street Style Cauliflower is AMAZING and totally satisfies my craving for the original dish!

Ingredients-

Ribeye and mushrooms-

4-8 oz ribeyes

2 tbsp butter

salt and pepper

12 baby portobello mushrooms, sliced or quartered

2 cloves garlic, minced

1/2 cup white wine

1 tbsp dried or fresh parsley, chopped

Instructions:

1. Heat grill or cast iron pan over medium high heat. Salt and pepper both sides of ribeye. Once seasoned, grill 5-6 minutes for medium-rare.
2. In a medium pan over medium heat, melt butter and add mushrooms. Let sit for 1-2 before stirring. Add a pinch of salt and pepper then add garlic. Once mushrooms are golden brown, pour in white wine and simmer for 2 minutes. Remove from heat and add parsley.
3. Spoon mushrooms and white wine sauce over ribeyes and ENJOY!

Mexican Street Style Cauliflower-

1 large bag cauliflower florets or 1 large head cauliflower

1 clove garlic

1/2 tsp garlic powder

2 tsp lime juice

1/4 cup mayonaisse

3/4 tsp chili powder

1/4 tsp paprika

3/4 tsp salt

3 tbsp olive oil

1/4 tsp cumin

1/3 cup cotija cheese or parmesan cheese

1/4 cup sour cream

2 tbsp cilantro, chopped

Instructions:

1. Preheat oven or grill to 375-400 F. Place the cauliflower florets into a disposable aluminum pan (or baking sheet if cooking in oven) and season with salt, chili pepper, paprika and garlic. Drizzle with olive oil and toss to coat.
2. Place pan on the grill and cook/smoke for 30-35 minutes (stirring occasionally) or until tender and has started to char.
3. To cook your cauliflower in the oven: Bake at 400 F, stirring occasionally, for 20-25 minutes or until tender and the florets start to get golden brown.

To make the crema:

1. Combine the mayo, sour cream, chili powder, cumin, garlic, salt and lime juice into a bowl and stir to combine.

To assemble:

1. After the cauliflower is done cooking, place the cauliflower on a platter or pan, drizzle with crema and top with crumbled cotija cheese and garnish with chopped cilantro.

Enjoy!!

xo