By swapping out carb-heavy rice for grated cauliflower, you don’t only save on calories but cooking time too. Cauliflower rice is generously covered in a serving of Hungarian stew called paprikash, a smoky pork stew cooked in a rich tomato passata sauce. You won’t be hungry after this, Chef!
Cauli Rice & Pork Paprikash
Cauli Rice & Pork Paprikash
with kale
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Cauliflower Florets
- Garlic Clove
- Garlic Cloves
- Kale
- Onion
- Onions
- Pork Fillet
- Smoky Rub
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
Pork
Place a pot over medium heat with a drizzle of oil. Pat the Pork dry with paper towel and cut into bite-sized pieces. When hot, fry the pork until browned but not cooked through, 2-3 minutes (shifting as they colour). Remove from the pot.
Pork PAPRIKASH
Return the pot to medium heat with a drizzle of oil if necessary. Fry the Onion until soft, 4-5 minutes. Add the garlic, the smoky rub, and fry until fragrant, 30-60 seconds. Mix in the tomato passata, 150ml [300ml]|#7DA0D7 of water, and simmer until thickening, 10-12 minutes. In the final, 3-4 minutes, mix in the pork. Add the kale, and simmer until wilted, 1-2 minutes. Remove from the heat and add seasoning.
CAULI RICE
While the sauce is simmering, rinse the cauliflower and grate it (or alternatively, add it to a food processor and pulse it into small pieces). Place a pan over medium-high heat with a drizzle of oil. When hot, fry the cauli until golden and soft, 6-8 minutes (shifting occasionally). Remove from the pan and season.
DINNER IS READY
Bowl up the cauli rice and top with the saucy Pork paprikash. Enjoy, Chef!
Pork
Place a pot over medium heat with a drizzle of oil. Pat the Pork dry with paper towel and cut into bite-sized pieces. When hot, fry the pork until browned but not cooked through, 2-3 minutes (shifting as they colour). Remove from the pot.
Pork PAPRIKASH
Return the pot to medium heat with a drizzle of oil if necessary. Fry the Onion until soft, 4-5 minutes. Add the garlic, the smoky rub, and fry until fragrant, 30-60 seconds. Mix in the tomato passata, 150ml [300ml]|#7DA0D7 of water, and simmer until thickening, 10-12 minutes. In the final, 3-4 minutes, mix in the pork. Add the kale, and simmer until wilted, 1-2 minutes. Remove from the heat and add seasoning.
CAULI RICE
While the sauce is simmering, rinse the cauliflower and grate it (or alternatively, add it to a food processor and pulse it into small pieces). Place a pan over medium-high heat with a drizzle of oil. When hot, fry the cauli until golden and soft, 6-8 minutes (shifting occasionally). Remove from the pan and season.
DINNER IS READY
Bowl up the cauli rice and top with the saucy Pork paprikash. Enjoy, Chef!
Pork
Place a pot over medium heat with a drizzle of oil. Pat the Pork dry with paper towel and cut into bite-sized pieces. When hot, fry the pork until browned but not cooked through, 3-4 minutes (shifting as they colour). Remove from the pot.
Pork PAPRIKASH
Return the pot to medium heat with a drizzle of oil if necessary. Fry the Onion until soft, 5-6 minutes. Add the garlic, the smoky rub, and fry until fragrant, 30-60 seconds. Mix in the tomato passata, 450ml [600ml]|#7DA0D7 of water, and simmer until thickening, 12-15 minutes. In the final, 4-5 minutes, mix in the pork. Add the kale, and simmer until wilted, 2-3 minutes. Remove from the heat and add seasoning.
CAULI RICE
While the sauce is simmering, rinse the cauliflower and grate it (or alternatively, add it to a food processor and pulse it into small pieces). Place a pan over medium-high heat with a drizzle of oil. When hot, fry the cauli until golden and soft, 8-10 minutes (shifting occasionally). Remove from the pan and season.
DINNER IS READY
Bowl up the cauli rice and top with the saucy Pork paprikash. Enjoy, Chef!
Pork
Place a pot over medium heat with a drizzle of oil. Pat the Pork dry with paper towel and cut into bite-sized pieces. When hot, fry the pork until browned but not cooked through, 3-4 minutes (shifting as they colour). Remove from the pot.
Pork PAPRIKASH
Return the pot to medium heat with a drizzle of oil if necessary. Fry the Onion until soft, 5-6 minutes. Add the garlic, the smoky rub, and fry until fragrant, 30-60 seconds. Mix in the tomato passata, 450ml [600ml]|#7DA0D7 of water, and simmer until thickening, 12-15 minutes. In the final, 4-5 minutes, mix in the pork. Add the kale, and simmer until wilted, 2-3 minutes. Remove from the heat and add seasoning.
CAULI RICE
While the sauce is simmering, rinse the cauliflower and grate it (or alternatively, add it to a food processor and pulse it into small pieces). Place a pan over medium-high heat with a drizzle of oil. When hot, fry the cauli until golden and soft, 8-10 minutes (shifting occasionally). Remove from the pan and season.
DINNER IS READY
Bowl up the cauli rice and top with the saucy Pork paprikash. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Cauli Rice & Pork Paprikash?
The preparation time for Cauli Rice & Pork Paprikash with kale is between 20 and 35 minutes.
What is the total time required to make Cauli Rice & Pork Paprikash with kale?
The total time required to make Cauli Rice & Pork Paprikash with kale is between 35 and 50 minutes.
How many servings does Cauli Rice & Pork Paprikash provide?
4 servings
What are the main ingredients in Cauli Rice & Pork Paprikash?
Cauliflower Florets, Garlic Clove, Garlic Cloves, Kale, Onion, Onions, Pork Fillet, Smoky Rub, Tomato Passata
What is the nutritional information of Cauli Rice & Pork Paprikash?
Calories: 406, Carbs: 36 grams, Fat: grams, Protein: 43 grams, Sugar: 17 grams, Salt: 520.9 grams
How do I prepare Cauli Rice & Pork Paprikash?
PORK PAPRIKASH: Return the pot to medium heat with a drizzle of oil if necessary. Fry the onion until soft, 4-5 minutes. Add the garlic, the smoky rub, and fry until fragrant, 30-60 seconds. Mix in the tomato passata, 150ml [300ml]|#7DA0D7 of water, and simmer until thickening, 10-12 minutes. In the final, 3-4 minutes, mix in the pork. Add the kale, and simmer until wilted, 1-2 minutes. Remove from the heat and add seasoning. DINNER IS READY: Bowl up the cauli rice and top with the saucy pork paprikash. Enjoy, Chef! CAULI RICE: While the sauce is simmering, rinse the cauliflower and grate it (or alternatively, add it to a food processor and pulse it into small pieces). Place a pan over medium-high heat with a drizzle of oil. When hot, fry the cauli until golden and soft, 6-8 minutes (shifting occasionally). Remove from the pan and season. PORK: Place a pot over medium heat with a drizzle of oil. Pat the pork dry with paper towel and cut into bite-sized pieces. When hot, fry the pork until browned but not cooked through, 2-3 minutes (shifting as they colour). Remove from the pot.
What should be prepared from my kitchen to make Cauli Rice & Pork Paprikash?
Cauliflower Florets, Garlic Clove, Garlic Cloves, Kale, Onion, Onions, Pork Fillet, Smoky Rub, Tomato Passata
How many calories does Cauli Rice & Pork Paprikash have?
406 calories
How much fat content does Cauli Rice & Pork Paprikash have?
grams
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