Grass Fed Lamb Sirloin with Cauliflower Rice & Baked Asparagus

This meal took about 30-35 min to make. I cooked the Lamb Sirloin on a George Foreman Grill, steamed the Cauliflower in a pot on the stove and baked the asparagus in the oven.

1 head of Cauliflower

20 sticks of asparagus

3, 6oz Lamb Sirloins

1. Pre-heat the oven to 350 degrees(F).

2. Pre-heat George Forman to 350 degrees(F).

3. Spread out aluminum foil on cooking pan

4. Wash off the asparagus in the sink, then spread the asparagus out on the aluminum foil covered pan

5. Drizzle olive oil over the asparagus, and sprinkle pepper and sea salt over the asparagus as well

6. The oven should be close to 350, but if it’s still pre-heating, move on to cutting the cauliflower.(once the oven is pre-heated, put the pan of asparagus in the oven and set oven timer for 15 minutes)

7. Wash cauliflower in the sink

8. Cut the little heads of cauliflower off the core

9. Fill 3 quart pot with half and inch of water

10. Place vegetable steaming holder in the 3 quart pot

11. Place pot on stove eye

12. Place the cut up cauliflower on top of the vegetable steaming holder in the pot and cover the the pot(to hold in the moisture)

13. Turn oven eye on to 5 or 6 intensity

14. Set a timer to steam the cauliflower for 15-20 minutes

15. While the asparagus and cauliflower are cooking, place the lamb sirloins on the George Forman. Close the top portion of the George Forman and cook 6 min(rare), 8 min(medium) or 10 min(well done), depending on your preference. Set a timer to your desired preference)

16. The Asparagus will be finished cooking soon after the Lamb Sirloins are put on the George Forman.

17. Take the asparagus out of the oven and let cool.

18. Once the cauliflower has been cooked for 15-20 min, dump cooked cauliflower into a strainer and allow all the water in the pot to filter through the strainer.

19. Once the cauliflower has been strained, dump the cauliflower into a mixing bowl.

20. Use some sort of smashing device(I use the bottom of a medium sized mason jar) to smash the cauliflower into a rice like texture.

21. After smashing the cauliflower, pour 4 table spoons olive oil over the smashed cauliflower, mix the olive oil in with the cauliflower and then sprinkle pepper and sea salt over the cauliflower. (I like to add turmeric and onion powder, as well)

22. Next, grab a plate. Time to grub!