In food processor, pulse cauliflower into rice-size pieces. Spread onto parchment paper–lined rimmed baking sheet; drizzle with 1/2 tsp of the oil and sprinkle with half each of the salt and pepper. Toss to coat. Roast in 400°F oven, stirring once, until dry, about 10 minutes. Stir in half of the cilantro.
Meanwhile, sprinkle pork with remaining salt and pepper; rub all over with half of the ras el hanout. In large nonstick skillet, heat remaining oil over medium-high heat; cook pork, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 6 to 8 minutes. Transfer to plate; keep warm.
In same pan, bring tomatoes, tomato paste, onion powder, garlic powder and remaining ras el hanout to boil over medium-high heat; cook, stirring, until thickened, about 4 minutes. Stir in remaining cilantro. Add pork chops and any accumulated juices; cook until heated through. Serve over cauliflower mixture.
Tip from the Test Kitchen: To make your own ras el hanout, mix 1/2 tsp each ground cumin, ground ginger, turmeric and salt; 1/4 tsp each granulated sugar and pepper; and pinch each cayenne pepper, cinnamon, ground allspice, ground fennel seeds and ground cloves.