"Whiskey Steaks with Cauliflower" – Rachael Ray

Ingredients

• 2 tbsp. Worcestershire sauce
• 2 tbsp. dry sherry or 1 tbsp. sherry vinegar
• ¼ cup EVOO
• 4 cloves garlic, thinly sliced
• 3 tbsp. finely chopped fresh rosemary
• 1 large head cauliflower—trimmed, cored, and cut into florets
• Salt and coarsely ground black pepper
• ¾ cup shredded Parmigiano-Reggiano
• 2 boneless ribeye steaks (about 12 to 14 oz. each), at room temperature
• 4 tbsp. butter
• 2 shallots, finely chopped
• ½ cup whiskey (sweet bourbon whiskey or smoky Irish whiskey)
• ½ cup beef bone broth
• ½ cup heavy cream
• 1 tbsp. Dijon mustard
• Finely chopped fresh flat-leaf parsley, for serving