Barbequed Veal Cutlet with sauteed cabbage and carrots, cauliflower mash

This was my post workout dinner tonight. It was quite quick to whip up.
I had taken the veal cutlets out of the fridge about an hour before cooking - this is really important as this will ensure the meat is tempered and will cook evenly - if you plonk it onto the bbq straight from the fridge, the meat will overcook on the outside and be undercooked in the middle.

Mr Carrots, being the bbq king, was in charge of the veal cutlets so I left that with him. They only take about 4 minutes on either side (they were 250gm cutlets). Once they are cooked, rest them on a plate under some foil.
While Mr Carrots was busy on the bbq, I put two cups of cut cauliflower in a microwave steamer and steamed for 5-6 mins until nice and soft. 
Separately, I heated a couple of smashed garlic cloves and sliced onion with a tablespoon of oil on low to medium heat to start caramelising them. Then added julienned carrots and cabbage. Add a couple of tablespoons of water - this produces some steam which helps with the cooking process. They took about 5 minutes to cook and then I seasoned them. I placed them in a bowl and kept them covered and warm.
Back to that cauliflower I talked about before....I transferred the cooked cauliflower into a food processor and added some olive oil, slivered almonds, salt and pepper, dried basil flakes and a qtr cup of skim milk. And blended until a mash consistency.
Serve the mash, sauteed cabbage/carrots with the cooked veal cutlets.  This was hearty and healthy! And Mr Carrots did a damn fine job cooking the cutlets to perfection!