GET READY: ingredients out • food processor, bowl blade • medium saucepan • large skillet •

GET SET: pre-heat oven to very low 120 °F (50 °C) • skim read instructions before you begin •

GO! :: Instructions

1. For The Rice: in a microwavable bowl, add the cauliflower rice and microwave on high for 5 mins.
2. To your food processor, add the rest of the jollof rice ingredients and whiz to blend together.
3. Heat 1 teaspoon of coconut oil in a medium saucepan over a medium-high heat, add the tomato sauce and cook for about 5 minutes.
4. Once the tomato sauce is bumbling, stir in the cauliflower crumbles and continue to cook for 10 mins.
5. For The Surf & Turf: season the steaks with salt and pepper. Heat 1 teaspoon of coconut oil in the large skillet over high-heat and add the steaks to the pan, turn every minute for about 6 minutes, or until cooked to your liking.
6. Remove steaks from the skillet to an ovenproof dish, drizzle over olive oil and lemon juice and leave in the oven to rest & keep warm, with oven door ajar.
7. When the Jollof Rice is pretty much done. Place the steak skillet (with juices) back on the stove on a low-heat, melt the butter and add garlic, fresh cilantro and shrimp. Fry for a few minutes until cooked through.
8. To Serve: slice the steaks, serve the rice up across 4 dishes and top with the sliced steak, shrimp and garlic butter sauce. Enjoy!