Flourish Health & Wellbeing eMag - Latest Edition - Flipbook - Page 31
Prepare ingredients
Read through the recipe. Heat the oven to 180C, fan-forced. Line an oven tray
with baking paper. Coarsely grate the cauliflower, including the stem (see
cooking tip). Quarter the carrots lengthwise and thinly slice. Finely chop the
tomatoes. Finely chop the coriander, including the stems.
Marinate pork
Combine 2 tsp Mexican spice blend, 1 tbs olive oil and 1 tbs honey in a
shallow dish. Add the pork, season with salt and pepper and turn to coat.
Cook pork
Heat a large frypan over medium-high heat. Cook the pork for 2 mins each
side or until golden. Transfer to the lined tray, reserving the pan. Roast for 6-7
mins until cooked through (the pork will be cooked to blush pink, which
ensures the meat is tender and juicy). Transfer to a plate and rest for 4 mins.
Cook cauliflower
Meanwhile, heat 1 tbs olive oil in the reserved frypan over high heat. Cook the
cauliflower, carrots, half the coriander and remaining Mexican spice blend,
stirring regularly, for 3-4 mins until the cauliflower is slightly softened. Stir in
one of the tomatoes. Taste, then season with salt and pepper. Remove from
the heat.
Make salsa
Put the second tomato and remaining coriander in a bowl. Add 1 tsp red wine
vinegar, season with salt and pepper and stir to combine.
Get ready to serve
Slice the pork. Divide the cauliflower rice and pork among plates. Serve with
the tomato salsa.
