Double Mumbai Pork & Spiced Cauliflower Rice
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Double Mumbai Pork & Spiced Cauliflower Rice

Double Mumbai Pork & Spiced Cauliflower Rice

with Tomato Salad & Garlic Yoghurt

We could pretend the main attraction here is the tender pork, but the real magic in this dish is the flavourful cauliflower rice, tossed through with garlic and spices. Then again, coating the pork in honey is hard to beat. It’s a draw, both elements of this dish are too good, we’ll have to eat it all!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Over 30g protein
Under 650kcal
Quick Prep
Dietitian Approved
Under 30g carbs

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time


Serving amount

3 clove






2 packet

pork loin steaks

1 sachet

Mumbai Spice Blend

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 sachet

Mild North Indian Spice Blend

1 packet

cauliflower rice

1 packet

Mixed Salad Leaves

Not included in your delivery

olive oil

1 tsp


20 g


(Contains Milk; )


white wine vinegar


Nutrition Values

Energy (kJ)2457 kJ
Fat17 g
of which saturates8.8 g
Carbohydrate29.8 g
of which sugars12.1 g
Dietary Fibre9.8 g
Protein79.3 g
Sodium837 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan



• Finely chop garlic and onion. Cut tomato into wedges. • In a large bowl, combine pork loin steaks, Mumbai spice blend, a pinch of salt and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside.


• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded!). • Remove pan from heat, add the honey and turn pork to coat. Transfer to a plate, cover and rest for 5 minutes.


• While the pork is resting, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Add onion and cook, until tender, 3-5 minutes. • Add remaining garlic and mild North Indian spice blend and cook, until fragrant, 1 minute. • Add cauliflower rice and the butter and cook until softened, 2-4 minutes. Season to taste.


• In a large bowl, combine tomato, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Thinly slice pork. • Divide spiced cauliflower rice between bowls. Top with Mumbai pork and tomato salad. • Drizzle over garlic yoghurt to serve. Enjoy!