Comforting Pork & Garlic Cauliflower Rice
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Comforting Pork & Garlic Cauliflower Rice

Comforting Pork & Garlic Cauliflower Rice

with Roasted Veggies & Dill-Parsley Mayonnaise

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!

Tags:
Over 30g protein
Under 650kcal
Under 30g carbs
Dietitian Approved
Allergens:
Egg
Soy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

beetroot

2 clove

garlic

1 packet

pork loin steaks

1 packet

cauliflower rice

1 bag

baby kale

½ sachet

Zesty Chilli Salt

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil

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Nutrition Values

Energy (kJ)1731 kJ
Fat21.3 g
of which saturates2.8 g
Carbohydrate13 g
of which sugars8.5 g
Dietary Fibre5.6 g
Protein40.4 g
Sodium810 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 Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!

5
5

• 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.

6
6

• Divide cauliflower rice with roasted veggies between bowls. Top with spiced pork. • Drizzle over dill & parsley mayonnaise to serve. Enjoy!