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INGREDIENTS:

• 1 lb cauliflower (about half of 1 whole cauliflower)
• 1 oz capers
• 3 oz shallot
• 1 oz sherry vinegar
• 1/4 oz fresh parsley
• 3/4 oz fresh Parmesan cheese
• 12-16 oz boneless pork chops (2-3 chops total)
• 1/2 oz whole grain mustard or dijon
• 3 oz baby spinach
• olive oil
• Ground salt and pepper
• butter

TOOLS:

• rimmed baking sheet
• box grater
• medium heavy skillet (preferably cast-iron)
• large mixing bowl
• aluminum foil

METHOD:

1. ROAST CAULIFLOWER. Preheat oven to 450 degrees with a rack in the upper third. Halve cauliflower, then cut 1 half into 1-inch florets. Gently toss cauliflower florets in a large bowl with 1-2 tbs olive oil and a pinch of salt and pepper. Spread the cauliflower on a rimmed baking sheet lined in aluminum foil. Roast on upper oven rack until tender and slightly browned (13-15 minutes). Add capers and roast for 3 more minutes.
2. MAKE VINAIGRETTE. Meanwhile, finely chop about 1/4 cup shallot. In the same large bowl for tossing the cauliflower (once emptied), combine 2 tbs olive oil, 1 tbs of the chopped shallots, and 2 tsp of sherry Vinegar. Season to taste with salt and pepper. Transfer roasted cauliflower and capers to bowl with vinaigarette and toss to combine.
3. PREP SALAD. Pick parsley leaves from stems; finely chop stems and coarsely chop leaves, keeping them separate. Coarsely grate Parmesan in the large holes of a box grater (in less you purchased your cheese pre-grated). Stir parsley stems into bowl with cauliflower and vinaigrette.
4. COOK PORK CHOPS. Rinse pork chops in cold water and pat dry with paper towels, then season all over with salt and pepper. Heat 1 tbs of olive oil in a medium heavy skillet (preferably cast-iron) over medium-high heat. Add pork chops and cook until browned on both sides and cooked 145 degrees F for a pink center, 3-4 minutes per side. Remove skillet from heat and transfer pork to a plate.
5. COOK PAN SAUCE. Add remaining chopped shallots and 2 tsp olive oil to same skillet over medium heat and cook, stirring, until softened, about 1 minute. Stir in mustard, remaining vinegar, and 1/4 cup water. Bring to a simmer over medium-high heat, about 1 minute. Remove from heat. Whisk in 2 tbs butter. Season pan sauce to taste with salt and pepper.
6. FINISH & SERVE. Return pork chops to skillet, turning to coat; transfer to plates and top with pan sauce. Add Parmesan, parsley leaves, and spinach to roasted cauliflower salad; toss to combine. Season to taste with salt and pepper. Serve pork chops with roasted cauliflower-spinach salad alongside. Enjoy!