Chili chops with cauliflower salad
Chili chops with cauliflower salad is a tasty American recipe that is perfect for the Super Bowl. It is a gluten-free main course that covers 35% of your daily requirements of vitamins and minerals. This dish takes around 45 minutes to prepare and has a Spoonacular score of 88%.
Ingredients
canned tomatoes
1.76 lb
cauliflower
1 medium head
cream cheese
2 Tbs
ground cumin
1 tsp
dried tarragon
0.5 tsps
fresh parsley
0.5 tsps
green chili pepper
4.59 oz
lemon juice
2 Tbs
mayonnaise
0.25 cup
oil
1 tsp
pork chops
1 pound
green bell pepper
2 Tbs
salt
4 servings
salt and pepper
4 servings
swiss cheese
0.33 cup
Method
- Season chops with salt and pepper and brown them in a nonstick skillet over medium-high heat for about 2 minutes per side.
- Combine salsa, chilies and cumin in a bowl.
- Pour mixture over chops. Reduce heat to low, cover skillet and simmer chops 5 minutes or until cooked through.
- Mix cheeses in a bowl. Divide cheese mixture over chops, cover and cook 1 minute, just until cheese melts.Cauliflower salad:Cook cauliflower florets in a large pot of salted, boiling water until tender-crisp, 5 to 10 minutes.
- Drain and rinse under cold water.Or cook in MWC for 15 minutes.In a large bowl, combine mayonnaise, lemon juice and tarragon.
- Add cauliflower, jalapeno, salt and pepper.
- Mix well until cauliflower florets are evenly coated with dressing. Chill at least 30 minutes for flavors to blend. (Can be made ahead. Store in an airtight container and refrigerate up to 24 hours.)
- Sprinkle with parsley just before serving.
Nutrition:
Carbs
25 g
Fat
25 g
Protein
33 g
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