Leftover Pork Souvlaki-Style Bowls with Cauliflower Tabbouleh and Lemon-Garlic Yogurt

Prepare the cauliflower rice by placing 1 lb of raw cauliflower florets into a food processor. Pulse in short bursts until the cauliflower is broken down into fine, grain-like pieces resembling bulgur wheat. Transfer to a large mixing bowl.

Practice precise knife skills to prepare the tabbouleh vegetables: finely chop 1 cup of fresh flat-leaf parsley and 1/2 cup of fresh mint leaves. Small-dice 1 medium English cucumber and 1 medium red bell pepper. Finely dice 1/2 of a small red onion, and halve 1 cup of cherry tomatoes. Add all these vegetables and herbs to the bowl with the riced cauliflower.

Dress the tabbouleh by squeezing the juice of 1.5 lemons over the mixture. Drizzle with 2 tablespoons of extra virgin olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss thoroughly to combine, then let it sit at room temperature for 15 minutes to allow the acid to soften the raw cauliflower and meld the flavors.

Make the yogurt sauce: In a medium bowl, whisk together 1.5 cups of plain non-fat Greek yogurt, the finely grated zest of 1 lemon, 1 tablespoon of lemon juice, 2 minced garlic cloves, 1/2 teaspoon of salt, and a pinch of black pepper. Cover and refrigerate until assembly.

Slice the 2 lb of leftover herb-roasted pork tenderloin into 1/2-inch thick medallions or bite-sized cubes.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 minced garlic clove, 1 teaspoon of dried oregano, and 1/2 teaspoon of ground cumin. Cook for 30 seconds until the spices bloom and become highly fragrant.

Add the sliced leftover pork to the skillet. Sear quickly for 2 to 3 minutes, tossing constantly, just until the edges are slightly crisped and the meat is warmed through without drying out. Remove from heat immediately.

Assemble the bowls: Divide the raw cauliflower tabbouleh evenly among four serving bowls. Top each with a quarter of the warm souvlaki-spiced pork. Drizzle generously with the lemon-garlic yogurt sauce and serve immediately.