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Recipe by olive magazine

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1. Steam the cauliflower until very tender, then whizz to a smooth purée with a small knob of butter and a splash of milk.
2. Heat 1 tbsp oil in a non-stick pan. Fry the pork on both sides until golden and cooked through. Add the mustard and crème fraîche to the pan with a splash of water and stir until you have a sauce.
3. Serve the pork with the spinach and the cauliflower mash on the side.

Per serving

358 kcalories, protein 40.3g, carbohydrate 6.4g, fat 19.2 g, saturated fat 6.1g, fibre 3.6g, salt 0.66 g

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• schizopear

  05 March 2009

  schizopear rated and commented on this recipe

  

  this was a lovely, quick and tasty midweek meal. the cauliflower mash made a nice change, and i loved the easy mustard sauce.

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• Krissy

  02 April 2009

  Krissy rated and commented on this recipe

  

  I've given this 5 as it was so simple to make, offered something different from our normal mid week meals and I really enjoyed it! I've never had mashed cauliflower before but will definitely be making it again. One word of warning though - be careful not to add too much milk, do just the smallest splash. We overdid it slightly and the mash was slightly sloppy - still tasted great though!

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• Mazzo

  15 April 2009

  Mazzo rated this recipe

  

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• pris.lau.

  14 November 2009

  pris.lau. rated and commented on this recipe

  

  Tried the mashed cauliflower today. Never knew cauliflower could be made into a mash. I was pleasantly surprised. It tasted very nice. Sometimes cauliflowers have an aftertaste bitterness with them. However, here, because it has been cooked until very tender, it lost that bitterness making it really tasty. Also very easy to make.

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Ingredients

• ½ cauliflower , cut into florets
• butter
• milk
• olive oil
• 2 lean pork escalopes
• 1 tbsp wholegrain mustard
• 2 tbsp half-fat crème fraîche
• 100g spinach , steamed to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 25 minutes

Ingredients

• ½ cauliflower , cut into florets
• butter
• milk
• olive oil
• 2 lean pork escalopes
• 1 tbsp wholegrain mustard
• 2 tbsp half-fat crème fraîche
• 100g spinach , steamed to serve

Per serving

358 kcalories, protein 40.3g, carbohydrate 6.4g, fat 19.2 g, saturated fat 6.1g, fibre 3.6g, salt 0.66 g

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