Spiced Steak with Cauliflower Rice

  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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6 cups cauliflower rice (or 1 large head, grated)

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

4 1/2-inch-thick boneless rib-eye steaks, trimmed

1 teaspoon paprika

1/2 teaspoon ground cinnamon

1/4 cup sliced celery

1/4 cup sliced almonds

1/4 cup dried cranberries

2 large cloves garlic, thinly sliced

1 tablespoon white wine vinegar

1/4 cup chopped fresh parsley


  1. Preheat the oven to 450 degrees F. Combine the cauliflower rice, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; toss to coat. Spread in a single layer on 2 baking sheets and bake, stirring once, until slightly browned and tender, 20 to 25 minutes.
  2. Meanwhile, season the steaks with salt and pepper and rub all over with the paprika and cinnamon. Heat a large skillet over high heat; add 1 tablespoon olive oil. Add the steaks, in batches if necessary, and cook until browned, 1 1/2 to 2 minutes per side for medium rare. Remove to plates.
  3. Reduce the heat to medium. Add the remaining 1 tablespoon olive oil, the celery, almonds, dried cranberries and garlic to the skillet and cook, stirring, until golden, 2 to 3 minutes. Add the vinegar and cook until the skillet is almost dry. Transfer the mixture to a large bowl. Add the cauliflower and parsley, season with salt and pepper and toss. Add to the plates with the steaks.

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