Using the best seasonal cauiflower and inspiration from the south of Italy we've added our own 30 minute twist to create a dish that is simple, healthy and delicious. Great for a weekend lunch or dinner any night!

1 x 250g Cape Byron Angus Sirloin steak per person. 30 Minutes. Sugar Free. Just 545 Calories Per Person. 

Serves 2.

2 x 250g Cape Byron angus sirloin steaks
500g cauliflower
3 sprigs parsley
1 small red onion
3 tablespoons green olives
2 tablespoons capers
1 tablespoon wholegrain mustard
1 tablespoon red wine vinegar

Prepare steak
Salt and pepper both sides of each steak. Brush lightly with olive oil and set aside. 

Cook cauliflower & make salad
Fill a large pot with water, salt and bring to the boil.  Cut cauliflower into bite size florets. Cook cauliflower in the boiling salted water until tender (approximately 2 to 3 minutes). Refresh in cold water, drain well and place in a large bowl to cool. Whisk together mustard, red wine vinegar, drizzle of olive oil, salt and pepper. Set aside.

Cook steak
Heat a heavy based grill or fry pan to hot (not smoking hot). Place meat in a pan and seal well before turning to cook the other side. Allow 4 minutes each side for MEDIUM RARE and 6 minutes each side for MEDIUM WELL. For 3 and 4 Serves, don’t griddle more than two steaks at a time. This keeps the pan at the optimum heat. Remove steaks from the pan and loosely cover with foil for 3 minutes to rest. Note: Your steak will smoke. This is ok. Do not oil pan or over oil your steak. Open a window and set range hood fan on high.

To serve
In a large bowl, combine cauliflower, 1/3 red onion thinly sliced, roughly chopped capers, olives and parsley with dressing. Serve salad piled on plate with rested steak.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.


October 29, 2015 by Timothy Ryder
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