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