Grilled steaks with cauliflower rice

Instructions

1. Mist a griddle pan with cooking spray and preheat over a high heat. Sprinkle the steaks with thyme. Season to taste. Put the steaks into the pan and cook for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover the meat with foil and set aside to rest for 5 minutes.
2. Meanwhile, mist the tomatoes with cooking spray and season to taste. Cook for 2 minutes each side or until slightly softened. Transfer to a plate and cover to keep warm. Microwave the spinach in a covered microwave-proof dish on High for 2 minutes.
3. Pulse the cauliflower in a food processor until crumbs form. Mist a large nonstick frying pan with cooking spray and put over a high heat. Add the cauliflower and cook for 3 minutes or until tender. Add the peas and cook for 1 more minute or until heated through
4. Add the parsley and sumac to the cauliflower mixture and stir to combine. Top the cauliflower rice with extra parsley and sprigs and serve with the steaks, spinach and tomatoes.