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1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1 Teaspoon Canola Oil
1 Medium Head Cauliflower (about 1 1/4 lbs)
1/4 Cup Fresh Cilantro, Chopped (optional)
1 Tablespoon Fresh Thyme Leaves
2 Cloves Garlic, Minced
1 3/4 lbs Pork Tenderloin, sliced into 1/2 inch think medallions
4 Roma Tomatoes, halved lengthwise
2 Tablespoon Peri-Peri Seasoning
Preheat oven to 425⁰F. In a bowl, toss tomatoes with oil, thyme, garlic, and one-eighth teaspoon of salt and pepper. Place tomatoes cut-side up on a baking sheet lined with parchment paper and roast for 40 minutes. Cut cauliflower lengthwise through the core in 1/2 inch slices to make steaks. Place cauliflower steaks on a separate baking sheet lined with parchment paper, and season with one-eighth teaspoon of salt and pepper. Spray tops of cauliflower with cooking spray, and roast for about 30 minutes or until caramelized. Preheat grill. Rub pork medallions with Peri-Peri seasoning. Grill medallions for about 2 minutes on each side or until internal temperature reaches 145⁰F. Serve pork with medallions with cauliflower steak and roasted tomatoes: garnsih with cilantro if desired.
Cauliflower has a variety of nutrients including but not limited to vitamins and fiber. Cauliflower contains antioxidants and phytonutrients that can protect against cancer.