Chili chops with cauliflower salad
Gluten free

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

canned tomatoes

800 gr

cauliflower

cauliflower

1 medium head

cream cheese

cream cheese

2 Tbs

ground cumin

ground cumin

1 tsp

dried tarragon

dried tarragon

0.5 tsps

fresh parsley

fresh parsley

0.5 tsps

green chili pepper

green chili pepper

130 g

lemon juice

lemon juice

2 Tbs

mayonnaise

mayonnaise

56 ml

oil

oil

1 tsp

pork chops

pork chops

453.59 g

green bell pepper

green bell pepper

2 Tbs

salt

salt

4 servings

salt and pepper

salt and pepper

4 servings

swiss cheese

swiss cheese

36 g

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:

455 kcal

Carbs

25 g

Fat

25 g

Protein

33 g

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