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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R154.67
for 4 servings · R38.67 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 · 75% of packR38.99
-
Cauliflower Florets needs 800 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 1.14× packR65.13
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
- Smoky Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Kale, Onion, 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?
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 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. 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, Kale, Onion, 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