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4 Cups Riced Cauliflower
1 Large Egg
1 1/4 lbs Flat Iron Steak
3/4 Teaspoon Salt
1 Cup Low Sodium Beef Stock
1/4 Cup Low-Fat Cream Cheese
1 Cup Button Mushrooms, cut into quarters
1 Cup Okra, sliced
2 Tablespoon Fresh Parsley, chopped (optional garnish)
Preheat oven to 400⁰F. Spread the cauliflower on a baking sheet lined with parchment paper and bake for 20 minutes until golden brown, stirring occasionally. Remove from oven and allow to cool. Reduce oven temperature to 350⁰F. With a kitchen towel, squeeze the cauliflower to remove any excess moisture. Mix together the squeezed cauliflower with the egg and 1/4 teaspoon of salt; set aside. Cut the steak into bite-sized pieces, and place into an ovenproof casserole dish. Season with a half teaspoon of salt, pour the beef stock over the steak, and add cream cheese. No need to stir as the cream cheese will melt as it cooks in the oven. Cover tightly with aluminum foil and place into the oven for 1 hour. After 1 hour, remove the aluminum foil and stir in the cut mushrooms and sliced okra. Return the casserole dish to the oven for another 30 minutes without the aluminum foil. Remove the casserole from the oven and increase the oven temperature to 450⁰F. Spread the cauliflower mix over the beef stew to make a crust and bake for 10 to 15 minutes until golden brown. Garnish with parsley if desired. Enjoy.
Cauliflower has a variety of nutrients including but not limited to vitamins and fiber. Cauliflower contains antioxidants and phytonutrients that can protect against cancer.