Stem and coarsely chop parsley. Peel and halve shallot. Slice thinly. Cut cauliflower florets into bite-sized pieces. Mince garlic. Pat pork dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

Place cauliflower on prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into cauliflower. Spread into a single layer on one half of baking sheet (leave room for pork). Top evenly with Asiago. Roast in hot oven until cauliflower has softened and cheese starts to brown, 10-12 minutes. Cauliflower will finish cooking in a later step. Remove from oven.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork to hot pan and cook until golden brown, 2-3 minutes per side. Transfer to empty half of prepared baking sheet. Roast in hot oven until cauliflower is tender and pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes. Reserve pan; no need to wipe clean. While cauliflower and pork roast, make sauce.

Return pan used to cook pork to medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir occasionally until softened, 2-3 minutes. Add garlic and stir constantly until aromatic, 30-60 seconds. Stir in ¼ cup water and demi-glace until combined. Bring to a simmer. Once simmering, stir often until sauce thickens slightly, 2-4 minutes. Remove from burner and stir in sour cream. Season with a pinch of salt and pepper.

Plate dish as pictured on front of card, spooning sauce over pork and garnishing with Parmesan. Garnish entire dish with parsley. Bon appétit!