Spiced Pork & Cauliflower Rice
with Roasted Veggies & Garlicky Hollandaise
- Gluten
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- Soy
- May contain traces of allergens
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 creamy Hollandaise 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.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1
white turnip
1 packet
pork loin steaks
1 packet
cauliflower rice
1 bag
baby spinach leaves
½ sachet
Zesty Chilli Salt
3 clove
garlic
1 sachet
Aussie Spice Blend
1 packet
Hollandaise
(May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
Not included in your delivery
1
olive oil
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and white turnip into bite-sized 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. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl, then add Hollandaise and stir to combine. Season with salt and pepper and set aside.
• When veggies have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook remaining 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 spinach leaves, zesty chilli salt (see ingredients) and a drizzle of olive oil. Season to taste and stir to combine.
• Divide cauliflower rice with roasted veggies between bowls. Top with spiced pork. • Drizzle over garlicky Hollandaise to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty seasoning, though some found the pork a bit salty. The Hollandaise sauce received mixed reviews.
- Ease of prep: Quick and easy to prepare, with minimal mess. Some noted it took longer to cook than expected.
- Suggestions: Consider adding broccoli or pumpkin to boost the vegetable content. Try reducing salt on the pork if desired.
- Portions: Several customers mentioned the protein portion was too small, particularly for a low-carb option.
- Cauliflower rice: Opinions varied widely; some loved it as a low-carb alternative, while others preferred regular rice.
