• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Cut cauliflower into bite-sized pieces.
• Trim sugar snap peas.
• Pat steaks dry with paper towels, then sprinkle with 1/2 tbsp (1 tbsp) Montreal Spice Blend.

• Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Cook 1-2 min per side, until browned. 
• Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven for 5-8 min, or until cooked to desired doneness.**
• When steaks are done, transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
• Carefully wipe the pan clean.

• Heat a large non-stick pan over medium. When hot, add half the garlic spread. Swirl the pan to melt.
• Add sugar snap peas. Cook for 3-4 min, stirring often, until tender-crisp.
• Season with salt and pepper, then transfer to a plate. Cover to keep warm. 

• Add cauliflower and 1/2 cup (1 cup) water to the same pan, over medium-high. Cook for 4-5 min, stirring occasionally, until cauliflower is tender-crisp.
• Add remaining garlic spread. Swirl the pan to melt. Sprinkle Cream Sauce Spice Blend over top. Cook for 1 min, stirring often, until cauliflower is coated.

• To the pan with cauliflower, add cream, Dijon, 1/2 cup (1 cup) water.
• Cook for 3-4 min, stirring often, until slightly thickened.
• Sprinkle cheese over top. Cover, remove the pan from heat and let stand for 2-3 min, until cheese melts. Season with pepper. Stir to combine.

• Thinly slice steaks. 
• Divide steak, cauliflower and sugar snap peas between plates. 
• Sprinkle as much truffle salt over cauliflower and steak as you like. 
• Sprinkle half the crispy shallots over cauliflower (use all for 4 servings).

If you've opted for double striploin steak, prep and cook the same way the recipe instructs you to prep and cook the regular portion of sirloin steak.