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Cauliflower puree with smoked pork

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Ingredients for 2 servings:

  • 750 g cauliflower florets
  • 200 g smoked pork, cooked
  • 150 g processed cheese
  • e.g. cream, cooking cream or milk
  • e.g. salt and pepper
  • e.g. curry powder
  • a little vegetable broth
  • 1 tsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

SIS-compatible, low carb

Bring the cauliflower florets to a boil in a little vegetable stock and cook until tender. Meanwhile, dice the cooked smoked pork and fry in oil or simply heat. Once the cauliflower is tender, puree it with the cream cheese and cooking cream. Set aside a few florets for garnish. Once the purée reaches the desired consistency, season to taste. Serve on plates and arrange the cauliflower florets and smoked pork cubes on top of the purée.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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