- 4
Ingredients
- HAS EL HANOUT:
- 1 small head cauliflower
- 1/2 teaspoon olive oil
- 1/4 teaspoon each salt and pepper
- 1/4 cup fresh cilantro, chopped
- 4 boneless pork loin chops with 1/4 teaspoon each salt and pepper
- 1-1/2 teaspoon ras el hangout (see recipe below)
- 1 can (796ml) diced tomatoes
- 3 tablespoons tomato paste
- 1-1/2 teaspoon ras el hanout
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic power
- 1/2 teaspoon each ground cumin, ground ginger, turmeric and salt
- 1/4 teaspoon each granulated sugar and pepper; and pinch each cayenne pepper, cinnamon, ground allspice, ground fennel seeds and ground cloves
Preparation
Step 1
In food processor, pulse cauliflower, cut in florets, into rice-size pieces. Spread onto parchment paper-lined rimmed baking sheet; drizzle with olive oil, salt and pepper. Toss to coat. Roast in 400F oven, stirring once, until dry, about 10 minutes. Stir in chopped cilantro Meanwhile, sprinkle 4 boneless pork loin chops with salt and pepper, rub all over with 1-1/2 tsp was el hanout.
In large skillet.heat 2 tsp olive oil over medium high heat; cook pork, turning once, until just a hint of pink remain inside, 6 to 8 minutes. Transfer to plate; keep warm. In same pan, bring can of diced tomatoes, tomato paste, 1-1/2 tsp was el hangout, onion powder and garlic powder to boil over medium high heat; cook stirring until thickened, about 4 minutes. Stir in 1/4 cup chopped fresh cilantro. Add pork chops and any accumulated juices; cook until heat through. Serve over cauliflower mixture