Pork

Cauliflower Puree with Pork

Portions2 peopleChangeTiming 35 minsView
Ingredients9 IngredientsViewSwitzerland54 % localView
  • 1  tablespoon butter
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  • 0.5  cauliflower
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    Foodsave tip

    Cauliflower stems and other parts left over after cutting off the florets are ideal for soups. Check out our cauliflower soup recipes for ideas.

    Cauliflower soup recipes
  • 1  teaspoon dried oregano
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  • 1  teaspoon dried rosemary
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  • 250  grams pork fillet
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  • 1  teaspoon salt
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  • 1  tablespoon sunflower oil
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  • 1  teaspoon thyme
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  • 0.5  decilitre water
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  • 1  tablespoon white wine vinegar
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Rinse 250 grams pork fillet, dry with kitchen papers and cut it into slices of about 2 cm
Season the pork pieces with 1 teaspoon dried oregano, 1 teaspoon dried rosemary, 1 teaspoon thyme, 1 tablespoon white wine vinegar and 0.5 teaspoon salt
Wash the 0.5 cauliflower and cut it into large pieces of about 5 cm
Add water to a large saucepan and bring to the boil over high heat
Add 0.5 teaspoon salt and the cauliflower pieces into the saucepan and boil for about 25 minutes
Add 1 tablespoon sunflower oil to a medium-sized frying pan and heat up on highest heat until the oil is hot
Place the pork pieces into the frying pan and fry for 5 minutes on high heat while stirring regularly
Add 0.5 decilitre water to the frying pan 5 and cook the pork for about 10 minutes on medium heat until the water has evaporated
Drain the cauliflower in a colander
Add the cauliflower to the blender and blend until the mixture is smooth
Pour the cauliflower puree into a medium-sized bowl and stir in 1 tablespoon butter
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Cauliflower Puree with Pork

Home Office Lunch

Several pieces of pork on a cauliflower puree served on a black plate
Timing 35 mins
Portions2 people
Ingredients9 Ingredients

Ingredients

  • 1  tablespoon butter
  • 0.5  cauliflower
  • 1  teaspoon dried oregano
  • 1  teaspoon dried rosemary
  • 250  grams pork fillet
  • 1  teaspoon salt
  • 1  tablespoon sunflower oil
  • 1  teaspoon thyme
  • 0.5  decilitre water
  • 1  tablespoon white wine vinegar

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Tools

  • 1 medium-sized frying pan
  • 1 large saucepan
  • 1 blender
  • 1 cutting board
  • 1 knife
  • 1 colander
  • 1 medium-sized bowl
  • 1 kitchen papers

Cauliflower Puree with Pork

Home Office Lunch

Instructions

Rinse 250 grams pork fillet, dry with kitchen papers and cut it into slices of about 2 cm
Season the pork pieces with 1 teaspoon dried oregano, 1 teaspoon dried rosemary, 1 teaspoon thyme, 1 tablespoon white wine vinegar and 0.5 teaspoon salt
Wash the 0.5 cauliflower and cut it into large pieces of about 5 cm
Add water to a large saucepan and bring to the boil over high heat
Add 0.5 teaspoon salt and the cauliflower pieces into the saucepan and boil for about 25 minutes
Add 1 tablespoon sunflower oil to a medium-sized frying pan and heat up on highest heat until the oil is hot
Place the pork pieces into the frying pan and fry for 5 minutes on high heat while stirring regularly
Add 0.5 decilitre water to the frying pan 5 and cook the pork for about 10 minutes on medium heat until the water has evaporated
Drain the cauliflower in a colander
Add the cauliflower to the blender and blend until the mixture is smooth
Pour the cauliflower puree into a medium-sized bowl and stir in 1 tablespoon butter