INGREDIENTS

• 500g cauliflower

• 2 carrots

• 2 tomatoes

• Coriander

• 10g Mexican spice blend

• 4 pork loin steaks

• 2 tbs olive oil

• 2 tbs Australian honey

• 1 tsp red wine vinegar

Allergens: May contain traces of allergenic ingredients.

METHOD

1. Cook eggs

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. Quarter the carrots lengthwise and thinly slice. Finely chop the tomatoes. Finely chop the coriander, including the stems.

2. 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.

3. 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.

4. 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.

5. 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.

6. Get ready to serve

Slice the pork. Divide the cauliflower rice and pork among plates. Serve with the tomato salsa.