In a large skillet, heat 1 tablespoon oil over medium heat. Add the garlic, red pepper flakes, and onion and cook until onion is translucent.

Add the steak to the skillet, browning on all sides. Use a wooden spoon or tongs to turn pieces as needed.

Stir in the garlic, tomatoes, olives, Italian seasoning, and pepper. Simmer uncovered for about 5 minutes more, stirring occasionally.

Combine the chicken broth and cauliflower in pot or large saucepan. Bring to a boil. Lower heat, cover, and simmer for 15 min (while cauliflower is cooking you can make the steak dish).

Using the lid of the pan to keep the cauliflower in the pan, pour off remaining broth into a bowl and retain. Add the butter, black pepper, and salt to the cauliflower and mash in a food processor or with a hand masher.

If the mash seems dry, add remaining broth in small amounts until reaching your desired consistency.