Sheet Pan Pork & Romesco Mayo with Roasted Cauliflower

Sheet Pan Pork & Romesco Mayo

with Roasted Cauliflower

40 MIN
+$1.99/serving 4 Servings
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Available Options

  • with Pork Roasts
    2 No Added Hormones, Antibiotic-Free, Certified Humane Pork Roasts View recipe
    Wellness
  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
    Wellness
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
    • with Salmon

    From the Test Kitchen

    To elevate this hearty dish, we’re finishing roasted cauliflower with tangy lemon juice and sweet golden raisins, then topping Spanish-spiced pork roast with a creamy romesco sauce.

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    Dietary Information

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    Carb Conscious Nutritionist's Pick Wheat Free
    • Nutrition
      PER SERVING
    • Calories
      630 Cals (est.)
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    fresh
    ingredients
    Sheet Pan Pork & Romesco Mayo with Roasted Cauliflower
    Title
    • 4 Skin-On Salmon Fillets
    • 2 heads Romanesco Cauliflower
    • 4 Tbsps Golden Raisins
    • 2 Lemons
    • 6 Tbsps Romesco Sauce (Contains Almonds)
    • 4 Tbsps Mayonnaise
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

    Sheet Pan Pork & Romesco Mayo

    Roast the fish
    1 Roast the fish

    Preheat the oven to 450°F. Line two sheet pans with foil. Pat the fish dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and the Spanish spice blend. Transfer to the center of one sheet pan, skin side down. Roast 10 to 15 minutes, or until browned and cooked through. Remove from the oven.

    The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    2 Prepare & roast the cauliflower

    Meanwhile, wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Quarter and deseed the lemon(s). Place the cauliflower florets in a bowl. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend; toss to coat. Reserving the bowl, transfer to the remaining sheet pan. Arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare & roast the cauliflower
    Finish & serve your dish
    3 Finish & serve your dish

    Place the raisins in the reserved bowl; add the juice of 2 lemon wedges (or 4 wedges for 4 servings) and 1 tablespoon of olive oil (or 2 tablespoons for 4 servings). Stir to combine. Add the roasted cauliflower; stir to coat. Taste, then season with salt and pepper if desired. In a separate bowl, combine the romesco sauce and mayonnaise. Serve the sliced pork with the dressed cauliflower. Top the pork with the romesco mayo. Serve the remaining lemon wedges on the side. Enjoy!

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