Roasted cauliflower salad with pork cutlets

Cooking Meat Roasted cauliflower salad with pork cutlets

If you've never roasted your cauliflower, you're in for a sweet surprise with this dish. Great flavours are possible with just a handful of ingredients. Try this and see.

Lables: Heart friendly High protein Low carb Low fat Low kilojoule Low sodium Lower gi Paleo Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200C. Place the cauliflower in a roasting pan. Spray with olive oil. Sprinkle with chilli flakes. Season. Roast for 30 minutes or until slightly golden.
  2. Meanwhile, season both sides of the pork. Heat a non-stick frying pan over medium heat. Spray with olive oil. Cook pork for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 minutes to rest.
  3. Toss the spinach in the frying pan over medium heat for 1 minute or until spinach just wilts. Season.
  4. Combine the cauliflower, raisins and oregano in a bowl. Divide the spinach and pork among plates. Top with cauliflower salad.

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450g cauliflower, cut into large florets
2 tsp dried chilli flakes
4 pork cutlets, French trimmed, excess fat removed
2 bunches English spinach
95g raisins
1/4 cup fresh oregano leaves

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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