Cauliflower Rice, Mushrooms and Pork
Prep time:
Cook time:
Total time:
Serves: 4 servings
- ½ head of cauliflower
- Vegetable stock
- Salt & pepper
- 2 cups tomato puree
- 1 garlic, crushed
- ½ onion, chopped
- 1 tsp oregano
- Salt & pepper
- 4 large portobello mushrooms
- 2 tbsp butter
- 1 tbsp coconut oil
- Salt & pepper
- 4 thin pork fillets
- ½ tbsp coconut oil
- 2 tsp coriander powder
- Salt & pepper
- Salad leaves
- Rice the cauliflower in a food processor. Don't make it into a mush.
- Boil together with the stock in a saucepan until it is cooked but not too soft.
- Sieve out the excess liquid and season.
- Chop the onions and garlic and cook in the oil and butter in a saucepan until clear.
- Add the oregano and puree and cook until thickened.
- Season.
- Rub the pork fillets with the seasonings and oil.
- Cook on a grill until just cooked.
- Heat butter and oil in a frying pan.
- Chop up the mushrooms and add to the frying pan.
- Cook until soft and season.
- Spoon the cauliflower onto four plates and make a well in the middle.
- Place a few spoonfuls of tomato sauce in the middle.
- Lay a pork fillet over the sauce.
- Spoon mushrooms over the fillet.
- Top with some salad greens.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/cauliflower-rice-mushrooms-and-pork-grain-free-dinner/
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