Start by Preheating your oven to 450 degrees.Then steam your cauliflower and mash with the provolone cheese (or buy pre-made mash if you want).
Next toss the kale with 2 tablespoons of olive oil, salt, and pepper to taste.
Bake for 8-10 minutes or until charred. Remove and set aside.
In a cast iron pan add in your seasoned (salt and pepper) ribeyes, and cook in a dab of oil that is hot. Cook for around 2-3 minutes per side or until it is cooked to the doneness you prefer.
Then in a pan saute your mushrooms and asparagus over high heat with 2 tablespoons butter.
Warm up your beef broth in a pan or even the microwave.
To assemble bowls, place your cauliflower mash in the middle of the bowl, top with 1/2 a sliced ribeye, then arrange vegetables around it. Ladle out a cup of the broth and serve.