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Grain-Free Spanish Cauli Rice and Steak – LOW CAL

Spanish Cauli Rice and Steak – LOW CAL

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Course: Main Meals
Keyword: Week 1
Cooking Method: Oven, Stovetop
Recipe Type: Beef
Servings: 2 servings
Calories: 347kcal


For Steak:

  • 8 oz flat iron or skirt steaks, fat trimmed
  • 1 tsp dried oregano
  • 1 tsp ancho chili powder sub chili powder
  • ½ tsp sea salt

For Tomatoes:

  • 2 cup cherry tomatoes
  • 1 tsp ghee
  • ½ tsp sea salt
  • ¼ tsp black pepper

For Rice:

  • 2 cup cauli rice
  • ¼ cup green peas
  • ¼ cup white onion minced
  • ½ cup chicken broth
  • 3 tbsp tomato sauce no sugar added
  • 1 tbsp lime juice
  • ½ tsp garlic minced
  • ½ tsp turmeric
  • ½ tsp paprika
  • ½ tsp sea salt
  • 2 tsp ghee


  • PREHEAT oven to 400° F. Line a baking sheet with parchment paper. ROASTED TOMATOES: In a mixing bowl, combine ingredients for roasted tomatoes. Stir to coat. Pour onto baking sheet and roast 30-40 minutes.
  • CAULIFLOWER RICE: Add 2 tsp of ghee over medium/low heat in a large pan. Add onions and garlic, sauté until they begin to soften, about 5 minutes. Add chicken broth, tomato sauce, turmeric and paprika. Stir to combine. Stir in peas and cauliflower. Season with salt and stir in lime juice. Cook 5 minutes.
  • STEAK: rub chili powder, oregano, sea salt and pepper on broth sides of steak. Heat a medium pan over medium/high heat and spray with cooking spray. Once pan is very hot, place steak on and cook 3-5 minutes, turn steak over and cook an additional 3-5 minutes. Allow steak to rest 5 minutes.
  • SLICE steak and serve over cauliflower rice topped with roasted tomatoes.


Calories: 347kcal | Carbohydrates: 20g | Protein: 30g | Fat: 18g | Fiber: 5g | Net Carbs: 15g