Double Seared Pork & Mumbai-Spiced Cauliflower
with Garden Salad & Yoghurt
- Milk
Take a trip to the streets of India with tender pork fillet and Mumbai-spiced roast cauliflower that’s charred in all the right places. Let a cooling drizzle of yoghurt bring the whole performance together. It's a fresh, fragrant dinner that hits every single flavour note.
Ingredients
1
Cauliflower
1
Cucumber
1
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Mixed Salad Leaves
1 sachet
Mumbai Spice Blend
780 g
Premium Pork Fillet
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below left). Preheat oven to 220°C/200°C fan-forced.
• Chop cauliflower into small florets.
• Place cauliflower on a lined oven tray. Drizzle with olive oil, sprinkle with
Mumbai spice blend, season with salt and toss to coat.
• Roast until tender and brown around edges, 20-25 minutes. Allow to cool slightly.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Cook
premium pork fillet, turning, until browned all over, 4 minutes.
• Transfer to lined oven tray and roast, 15-16 minutes for medium, or until cooked
to your liking.
• Remove from oven, cover with foil, season with salt and rest for 10 minutes.
TIP: Use two oven trays if necessary.
• While the veggies and pork are roasting, roughly chop tomato.
• Thinly slice cucumber into rounds.
• Slice pork.
• In a large bowl, combine tomato, cucumber and mixed salad leaves. Drizzle with
olive oil and vinegar. Toss to combine and season to taste with salt and pepper.
• Divide Mumbai-spiced cauliflower and garden salad between bowls. Top with
roast pork fillet.
• Drizzle over Greek-style yoghurt (see ingredients) to serve. Enjoy!
Customer reviews
Review summary
Updated on Oct 2026- Flavour: One customer found the pork lacked flavour on its own and felt it needed something more to lift the dish.
