Ras el hanout offers great bang for your buck in the flavour department. Just a bit of this North African spice blend adds depth to everything from meats to grains to sauces. It can be purchased premixed from Middle Eastern grocery stores or in specialty spice shops. If you can't find it, you can easily make your own using spices you already have on hand.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In food processor, pulse cauliflower into rice-size pieces. Spread onto parchment paper–lined rimmed baking sheet; drizzle with 1/2 tsp of the oil and sprinkle with half each of the salt and pepper. Toss to coat. Roast in 400°F oven, stirring once, until dry, about 10 minutes. Stir in half of the cilantro.
Meanwhile, sprinkle pork with remaining salt and pepper; rub all over with half of the ras el hanout. In large nonstick skillet, heat remaining oil over medium-high heat; cook pork, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 6 to 8 minutes. Transfer to plate; keep warm.
In same pan, bring tomatoes, tomato paste, onion powder, garlic powder and remaining ras el hanout to boil over medium-high heat; cook, stirring, until thickened, about 4 minutes. Stir in remaining cilantro. Add pork chops and any accumulated juices; cook until heated through. Serve over cauliflower mixture.
Tip from the Test Kitchen: To make your own ras el hanout, mix 1/2 tsp each ground cumin, ground ginger, turmeric and salt; 1/4 tsp each granulated sugar and pepper; and pinch each cayenne pepper, cinnamon, ground allspice, ground fennel seeds and ground cloves.
Nutritional facts Per serving: about
- Fibre 9 g
- Sodium 711 mg
- Sugars 10 g
- Protein 31 g
- Calories 324
- Total fat 14 g
- Potassium 1233 mg
- Cholesterol 61 mg
- Saturated fat 5 g
- Total carbohydrate 20 g
%RDI
- Iron 29
- Folate 52
- Calcium 12
- Vitamin A 9
- Vitamin C 210
