Comforting Pork & Garlic Cauliflower Rice

Name: Comforting Pork & Garlic Cauliflower Rice with Roasted Veggies & Dill-Parsley Mayonnaise
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: 1 packet Dill & Parsley Mayonnaise; 1 sachet Zesty Chilli Salt; 300 g Pork Loin Steaks; 1 packet Cauliflower Rice; 1 sachet Classic Roast Seasoning; 1 White Turnip; packet Baby Leaves; 1 Carrot; 1 baby kale; 1 drizzle olive oil

with Roasted Veggies & Dill-Parsley Mayonnaise

4.0(88)

Recipe Development TeamUpdated on September 15, 2025

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Calories

379 kcal

Protein

40g protein

Total

35 minutes

Difficulty

Easy

Dietitian Approved

Allergens:

Eggs
Soy

Our Aussie spice blend has done it again, a flavoursome dinner that will have everyone coming back for more. Coated on pork loin steaks then drizzled in a herby mayo that’s been infused with garlic for extra bite. All on a roast veggie cauliflower rice, it’s going to become another winning dinner. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *Unfortunately, this week's turnip was in short supply, so We've replaced it with beetroot. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 sachet

Zesty Chilli Salt

300 g

Pork Loin Steaks

1 packet

Cauliflower Rice

1 sachet

Classic Roast Seasoning

White Turnip

packet

Baby Leaves

Carrot

baby kale

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories379 kcal

Energy (kJ)1580 kJ

Fat18.6 g

of which saturates2.3 g

Carbohydrate9.8 g

of which sugars7.9 g

Dietary Fibre3.2 g

Protein40 g

Sodium695 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.

• Meanwhile, finely chop garlic. Slice pork loin steaks into 1cm strips. • In a medium bowl, combine pork, Aussie spice blend and a drizzle of olive oil. Set aside.

• When veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook garlic, until fragrant, 1 minute. • Add cauliflowerrice and cook until softened, 2-4 minutes. Season to taste. Transfer to a large bowl and cover to keep warm.

• Return the frying pan to high heat with a drizzle of olive oil. Cook pork strips in batches, tossing, until golden, 2-3 minutes.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• When the veggies are done, transfer them to the bowl with cauliflowerrice. • Add baby kale, zesty chilli salt (see ingredients) and a drizzle of olive oil. Season to taste and stir to combine.