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Peri-Peri Pork & Cauliflower Steak

This recipe is on plan for the Klar Health program. The Klar team is on a mission to help people make a positive impact on their own health and the health of their community. If you are ready to get started on your own health journey or you have any questions please fill out the health assessment on our home page!


  1. 1/4 Teaspoon Salt

  2. 1/4 Teaspoon Pepper

  3. 1 Teaspoon Canola Oil

  4. 1 Medium Head Cauliflower (about 1 1/4 lbs)

  5. Cooking Spray

  6. 1/4 Cup Fresh Cilantro, Chopped (optional)

  7. 1 Tablespoon Fresh Thyme Leaves

  8. 2 Cloves Garlic, Minced

  9. 1 3/4 lbs Pork Tenderloin, sliced into 1/2 inch think medallions

  10. 4 Roma Tomatoes, halved lengthwise

  11. 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.

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