Cocoa Chili Kissed Cauliflower with Delicata & Pork Tenderloin

Cocoa Chili Kissed Cauliflower (with Delicata Squash & Pork Tenderloin)

1 small head cauliflower, broken into flowerets
1 delicata squash, seeded and sliced into 1/2″ arcs
1/4 red onion, thinly sliced
2 Tbs. melted coconut oil
1 tsp. unsweetened cocoa powder
1 tsp. chili powder
1/2 tsp. cinnamon
1/4 tsp. sea salt
1 lb. pork tenderloin, seasoned with salt and pepper and grilled to perfection

 

Preheat the oven to 400 degrees.  

 

Toss the veggies with the melted coconut oil in a large glass baking dish and “dust” with the spices and seasonings.  

 

Toss again to fully coat.  

 

Cover with foil and bake, for approximately 20 minutes.  
Remove foil and toss again.  
Continue baking uncovered for an additional 10-20 minutes, stirring occasionally. (The squash should be soft, but retain the “arc” shape).  

Meanwhile, season and grill the pork tenderloin to absolute perfection.