‘Oh my, this creamy cauliflower stuff is outrageously good, mummy!!’ were the first words Andrei said after having the first bite. It’s a nice feeling when my food goes really well with my sweet little darlings.
I’m not sure the pictures managed to convince you how good this dish is but you definitely must give it a try. This delish-dish is definitely a must-have as soon as possible, and allow me to warn you here, it’s so good, it’s unerring good, folks.
Why does this cauliflower with pork dish work?
Well, my family just loves it! Every time I make it it's a hit. It is a perfect dish for any season and I love the fact that you can throw in quite a few veggies so even the ones who do not love veggies that much will enjoy this creamy delicious dish.
You might think that I’m going nuts but this dish was a dish I dreamt I was having last night. Haha! My dreams do come true you see? Always. I wish winning the lottery was this easy too.
For now, let me share this beautiful recipe. It’s creamy, it’s rich but not too rich, it’s yellow but not too yellow. It’s simply divine but not too close to divinity. It is a gluten-free dish, simply beautiful, warming, comforting, and truly rewarding.
If you are a vegetarian, simply, just ignore one ingredient in there, the pork medallions, of course, the rest is all yours. I have used flat beans because that is what my fridge had to offer but feel free to change the veggies to whatever you have or fancy.
You don't eat pork?
Not a problem at all, simply substitute the pork with chicken, beef, or turkey, or add no meat at all but just extra mushrooms.
This cauliflower with pork dish is darn yummy, you’ll only see what I mean after the first bite.
Not difficult at all to make and it makes a beautiful family meal which we normally have with polenta or over orzo. We love it both ways.
If you are into creamy delicious dishes, here is another beautiful creamy chicken recipe that we absolutely love and I’m sure you’d enjoy very much too.
Pork medallions can be easily replaced by any chicken cut or even beef. It is just a matter of how you cook the meat. If using chicken, this needs cooking more thoroughly than pork or beef. If choosing beef, it’s paramount what cut you choose.
You may even have a roast and add this as a side or some fillet that gets cooked accordingly.
This creamy dish goes fabulously well with no meat at all making it a lovely and super tasty vegetarian dish. Whichever way you go it is a winner, a guaranteed one.
* The 200g orzo is the dry weight
Let’s get this creamy cauliflower on the plates, we’re just a few steps away. Mmmmmm, I’m drooling already.
More recipes you may like :
- Low-carb prawn and chorizo with cauliflower couscous
- Creamy Mushroom Soup With Turmeric And Thyme
- Silken Tofu Recipe
- Pork And Seafood Risotto With Turmeric And Long Pepper
- Pork Medallions With Steamed Seven Grains And Seasonal Vegetables
- Cauliflower Bake With Gnocchi And Mozzarella
- Greenshell Mussels With Mixed Homemade Chips
- Pickled Garlic
- Pickled Watermelon Recipe
- Quick pickled carrots (fermented)
Creamy Cauliflower with pork medallions, turmeric and mushrooms
- 1 cauliflower head organic approx 700g
- 1 pork fillet approx 500-600g
- 1 onion organic
- ¼ leek organic
- 1 teaspoon salt Himalayan pink
- ⅓ teaspoon pepper freshly ground
- ½ teaspoon turmeric
- 200 g orzo boiled *
- 250 g creme fraîche full or half fat
- 100 g Philadelphia cheese
- 250 ml milk
- 100 g green flat beans
- 50 g parsnip chopped
- 30 g Parmesan cheese finely grated
- 6 mushrooms closed-cup
- 2 cloves of garlic crushed and chopped
- 1 pinch chilly flakes cayenne pepper
- 1 pinch nutmeg
- 1 tablespoon olive oil butter or coconut oil
- Prepare all the ingredients, cut the pork fillet into 2cm thick medallions, set them on a plate seasoned well with salt and pepper. Wash, chop onion and the leek, wash and snap the beans, peel, wash and chop the parsnip, place all vegetables on a plate in separate bunches.
- Blanch the cauliflower into water with salt for literally 3-5 min (depending on size). Set aside when ready. Use this water to cook the orzo. Cook according to pack instructions. Needs cooking for about 8 mins.
- In a pan, over medium heat, add ½ teaspoon coconut oil/ oil or butter (whatever you like) or water and soften the onion for 3-4 minutes. I added some water.
- Add the parsnip, beans, leek and the garlic. Season with salt and pepper and cook covered for a further 2-3mins. Add a drizzle of full fat milk or water so it doesn’t stick. You can add the mushrooms here too or see step 6.
- In a separate pan which is set on high heat, sear the pork medallions with a little butter or coconut oil for literally 2 min on each side. Set aside when ready. Preheat the oven at this point at 180-190C/350-375F.
- In the same pan you seared the pork medallions shallow fry the mushrooms for 3-4 mins with 1 teaspoon of olive oil and the nutmeg. This step applies if you did not add the mushrooms at step 4.
- Add the Philadelphia cream and the creme fraîche to the onion, leeks and other vegetables mix well. It has to be slightly runny so add the milk. Mix well and allow to simmer for 1 min.
- Pour the creamy mix into the oven dish, place the cauliflower heat as a centrepiece, the medallions scattered around it, the mushrooms (unless already in) and scatter the finely grated Parmesan.
- Place into the preheated oven. Bake at 190C/375F for 15-20 mins until the creamy sauce has reduced slightly.
- Serve with the orzo or polenta and fully enjoy.