In a food processor or a high-powered blender, purée the ingredients together until smooth. If necessary, scrape down the sides with a spatula and/or add a bit more water. The resulting texture should resemble — you guessed it! — ricotta cheese.

Combine all ingredients for the marinade in a small airtight container or ziploc bag, and shake or stir everything together to combine. Add the skirt steak and shake or stir to coat the steak with the marinade. Refrigerate and marinate for a minimum of 6 and a maximum of 24 hours, flipping halfway through.

Add the cauliflower florets to a food processor fitted with the blade attachment, and pulse 10-15 times, until the florets are roughly the consistency of rice. Some chunks are OK, just pick them out before you cook. If you don't have a food processor, you can grate the florets on a box grater or mince them by hand.

To make stuffing: In non-stick skillet, heat oil over medium heat; sauté onions, stirring frequently, for about 20 minutes or until deep golden brown. Stir in garlic, salt and pepper; cook for 5 minutes. Remove from heat. Stir in almond meal, garlic, parsley and orange rind. Set aside.

For the sweet potato toast: Pre-heat oven to 425°F, line a baking sheet with foil and spray with oil. Wash sweet potato well to remove any dirt and slice lengthwise into 1/4-inch thick toast-like pieces. You should have about 4-6 slices. Brush each slice on top and bottom with a little olive oil and season with sea salt and pepper. Pop in the oven for 25 minutes and flip over halfway through to crisp the other side. when ready to use, you can warm them up in the toaster or oven.