Preheat oven to 375 degrees.
Toss brussels sprouts with olive oil, salt, and pepper.
Spread onto a sprayed baking sheet and bake for 40-45 minutes, turning 3-4 times throughout cooking time.
Boil or steam cauliflower and garlic in medium sauce pan for 15 minutes or until tender.
Drain cauliflower and put into blender.
Add Greek yogurt, milk, parmesan cheese, dried parsley, salt and pepper to blender.
Blend on high until cauliflower resembles mashed potatoes. Keep warm.
Preheat grill to medium-high heat.
Rub steaks with Worcestershire, garlic, salt, and pepper. Let sit for 10 minutes.
Grill steaks for 4-6 minutes on each side or until desired degree of doneness.
Each serving is one steak with an equal portion of the mashed cauliflower and brussel sprouts.
You may substitute Worcestershire sauce with low-sodium tamari, soy, or shoyu sauce.
Ingredients
Directions
Preheat oven to 375 degrees.
Toss brussels sprouts with olive oil, salt, and pepper.
Spread onto a sprayed baking sheet and bake for 40-45 minutes, turning 3-4 times throughout cooking time.
Boil or steam cauliflower and garlic in medium sauce pan for 15 minutes or until tender.
Drain cauliflower and put into blender.
Add Greek yogurt, milk, parmesan cheese, dried parsley, salt and pepper to blender.
Blend on high until cauliflower resembles mashed potatoes. Keep warm.
Preheat grill to medium-high heat.
Rub steaks with Worcestershire, garlic, salt, and pepper. Let sit for 10 minutes.
Grill steaks for 4-6 minutes on each side or until desired degree of doneness.
Each serving is one steak with an equal portion of the mashed cauliflower and brussel sprouts.
You may substitute Worcestershire sauce with low-sodium tamari, soy, or shoyu sauce.