Step 1

Prepare & roast the cauliflower:

Step 2

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut out and discard the core of the cauliflower; cut the head into small florets. Place on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Transfer to the prepared sheet pan and arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Step 3

Prepare the pork:

Step 4

While the cauliflower roasts, line a separate sheet pan with aluminum foil. Pat the pork dry with paper towels; place in a bowl. Drizzle with olive oil and season with salt, pepper, and the dukkah; turn to coat. Transfer to the prepared sheet pan. Roast 25 to 27 minutes, or until browned and cooked through (an instant-read thermometer should register 145°F). Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes.

Step 5

Prepare the salad ingredients:

Step 6

While the pork roasts, halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the peppers. Combine in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. If necessary, peel 1 garlic clove. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). To make the dressing, in a large bowl, whisk together the tahini, vinegar, 1 tablespoon of water, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Step 7

Make the salad & serve your dish:

Step 8

While the pork rests, to the bowl of dressing, add the prepared cucumbers and peppers and roasted cauliflower. Season with salt and pepper; toss to coat. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the salad on the side. Enjoy!

Step 9

Prepare & roast the cauliflower:

Step 10

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut out and discard the core of the cauliflower; cut the head into small florets. Place on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Transfer to the prepared sheet pan and arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Step 11

Prepare the pork:

Step 12

While the cauliflower roasts, line a separate sheet pan with aluminum foil. Pat the pork dry with paper towels; place in a bowl. Drizzle with olive oil and season with salt, pepper, and the dukkah; turn to coat. Transfer to the prepared sheet pan. Roast 25 to 27 minutes, or until browned and cooked through (an instant-read thermometer should register 145°F). Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes.

Step 13

Prepare the salad ingredients:

Step 14

While the pork roasts, halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the peppers. Combine in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. If necessary, peel 1 garlic clove. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). To make the dressing, in a large bowl, whisk together the tahini, vinegar, 1 tablespoon of water, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Step 15

Make the salad & serve your dish:

Step 16

While the pork rests, to the bowl of dressing, add the prepared cucumbers and peppers and roasted cauliflower. Season with salt and pepper; toss to coat. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the salad on the side. Enjoy!