Pork and spiced cauliflower grain salad with date molasses dressing

Ingredients (serves 10)


  • 1.5kg pork tenderloin
  • Sea salt and cracked black pepper

Cauliflower and grain salad

  • 2 large cauliflowers, cut into florets
  • 40ml olive oil
  • 6g ground cumin
  • 4g ground turmeric
  • 100g raw almonds
  • 1 pomegranate
  • 240g cooked brown lentils
  • 250g farro, cooked
  • 40g mint leaves
  • 40g flat leaf parsley leaves


  • 150mls yoghurt
  • 80g tahini
  • 20mls lemon juice
  • 20mls maple syrup
  • 1 clove garlic, crushed
  • 80mls date molasses

Cauliflower and Grain Salad

  1. Preheat oven to 220C.
  2. In a large mixing bowl, combine olive oil, salt and spices and mix well. Add cauliflower florets and toss to coat in spice mixture.
  3. Line two large trays with non-stick baking paper and spread cauliflower over both trays. Bake for 30 minutes, tossing cauliflower occasionally until golden.
  4. Gently toss almonds in a frying pan over low heat, remove and cool slightly then roughly chop.
  5. Remove seeds from pomegranate, discarding juice. Place seeds in a bowl with brown lentils, farro, mint and parsley leaves and roasted cauliflower florets, tossing gently to combine.


  1. To make dressing place all ingredients in a blender. Pulse to combine then blend until smooth and creamy.

To serve

  1. Preheat oven to 180 degrees Celsius.
  2. Heat a pan or grill over high heat. Season pork with salt and pepper and brush with olive oil. Sear on all sides then transfer pork to preheated oven. Cook for 6 minutes, remove and rest for 5 minutes. Slice pork into 1.5 cm slices.
  3. Divide cauliflower grain salad between serving plates, top with sliced pork and drizzle with dressing.

Cost per plate approx $6.00*