Set a large pot of water over high heat to boil.

Chop the cauliflower into florets, then once the water boils, place the cauliflower into the pot and set a timer for 20 minutes.

*If using frozen florets just set the timer for 15 minutes

Heat 2 tbsp of the cooking oil in a large frying pan. over medium high heat Season the pork chops with salt (and pepper if not on AIP), then add to the pan and cook for 4-5 min a side, until a thermometer reads 145 F.

Meanwhile, thinly slice the apples (no need to peel), slice the onion, and core and shred the cabbage.

When the pork is done, remove it from the pan and place on a plate covered with another plate or aluminum foil.

If needed, Add the remaining 2 tbsp of cooking oil to the pan, then add the onions and cook for about 5 minutes, or until translucent. Then add the cabbage and cook for a minute to lessen the bulk, then add the apples, honey, cinnamon, nutmeg/mace, and 1/2 tsp sea salt. Stir and then cook, stirring frequently, until the cabbage is wilted and cooked through - about 3 minutes. Add more salt if needed.

When the cauliflower is done, drain the cauliflower, then place in a large bowl or blender.

Add a large pinch of sea salt and then blend with a hand immersion blender, potato masher, blender, or even a food processor. *If tolerated and not on AIP, ghee is a wonderful addition to add to this

Slice the pork chops into thin strips.

Serve the meal by putting a large scoop of mashed caulifower on the bottom of the plate and then adding some cabbage mixture on top, followed by a sliced pork chop.