Sauteed Flank Steak with Arugula and Roasted Cauliflower and Tomatoes
180 Protocol Approved Recipe Adapted from Gourmet | March 2005 photo by Romulo Yanes 1 large head cauliflower (2.5 lbs), cut into 1½” wide florets (8 cups) 2 lbs tomatoes (about 5 medium), cut into 1-inch squares 4 large garlic cloves, peeled 2 teaspoons fresh thyme, chopped NTM salt and coarsely ground black pepper 1 (1-lb) piece…