Delicious pork neck steak is cooked to perfection and served alongside fluffy cauliflower “bread”, a new take on classic bread. You won’t believe the amazing results! Sided with a green bean salad, you will remember this dish for a long time to come!
Homemade Cauli Bread & Pork
Homemade Cauli Bread & Pork
with a thyme gravy & a green bean salad
Hands on Time: 15 - 50 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Baking Powder
- Balsamic Vinegar
- Cauliflower Florets
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Grated Mozzarella & Cheddar Cheese Mix
- Green Beans
- Pork Neck Steak
- Salad Leaves
- Self-raising Flour
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
- Loaf/Cake Tin
- Microwave
- Milk (optional)
- Butter (optional)
CAULIFLOWER POWER
Preheat the oven to 180°C. Boil the kettle. Set aside 5ml of the flour for the gravy. Grate the cauliflower florets using the medium-sized holes on a grater. Alternatively, chop the cauliflower very finely with a knife. On completion, the cauliflower should look like rice. Place the cauli rice in the microwave and heat for 3-4 minutes or until slightly softened. On completion, place in a clean kitchen towel and squeeze out as much liquid as you can. In a bowl, combine 1 egg and 50ml of milk or water. Add the cauliflower rice, the remaining flour, baking powder, grated cheese, ½ the chopped thyme and a pinch of salt. Using your hands or a wooden spoon, mix until the dough is sticky and combined. On completion, place the dough in a greased loaf or cake tin and bake for 35-40 minutes, or until a skewer comes out clean.
PORK PARTY
When the cauli bread is halfway, pat the pork dry with paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 4-6 minutes per side (this time may vary depending on the thickness of the pork) until cooked through and golden. Remove from the pan on completion and allow to rest for 5 minutes. Season to taste.
GRAVY
Dilute the stock with 50ml of boiling water. Place the reserved flour in a small bowl and gradually mix in 5ml of the diluted stock until a runny paste forms - this is called a slurry! Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and the remaining thyme and fry for 30-60 seconds, until fragrant, shifting constantly. Pour in the diluted stock and the slurry. Leave to simmer for 2-4 minutes, until slightly reduced and thickening. Season to taste.
SALAD MOMENT
In a bowl, combine the sliced green beans, the rinsed salad leaves, the balsamic vinegar (to taste), a drizzle of oil, and seasoning.
LET’S EAT!
Slice up the cauli bread (we recommend smearing it with some butter!) Side with the pork and drizzle over the gravy. Serve the green bean salad on the side. Dunk a slice of cauli bread into the gravy and dig into the rest of the deliciousness!
Self-raising Flour - 180ml
Cauliflower Florets - 100g
Baking Powder - 5ml
Grated Mozzarella & Cheddar Cheese Mix - 50g
Fresh Thyme - 4g
Pork Neck Steak - 160g
Vegetable Stock - 5ml
Garlic Clove - 1
Green Beans - 80g
Salad Leaves - 20g
Balsamic Vinegar - 15ml
CAULIFLOWER POWER
Preheat the oven to 180°C. Boil the kettle. Set aside 10ml of the flour for the gravy. Grate the cauliflower florets using the medium-sized holes on a grater. Alternatively, chop the cauliflower very finely with a knife. On completion, the cauliflower should look like rice. Place the cauli rice in the microwave and heat for 3-4 minutes or until slightly softened. On completion, place in a clean kitchen towel and squeeze out as much liquid as you can. In a bowl, combine 2 eggs and 100ml of milk or water. Add the cauliflower rice, the remaining flour, baking powder, grated cheese, ½ the chopped thyme and a pinch of salt. Using your hands or a wooden spoon, mix until the dough is sticky and combined. On completion, place the dough in a greased loaf or cake tin and bake for 35-40 minutes, or until a skewer comes out clean.
PORK PARTY
When the cauli bread is halfway, pat the pork dry with paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 4-6 minutes per side (this time may vary depending on the thickness of the pork) until cooked through and golden. Remove from the pan on completion and allow to rest for 5 minutes. Season to taste.
GRAVY
Dilute the stock with 100ml of boiling water. Place the reserved flour in a small bowl and gradually mix in 10ml of the diluted stock until a runny paste forms - this is called a slurry! Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and the remaining thyme and fry for 30-60 seconds, until fragrant, shifting constantly. Pour in the diluted stock and the slurry. Leave to simmer for 2-4 minutes, until slightly reduced and thickening. Season to taste.
SALAD MOMENT
In a bowl, combine the sliced green beans, the rinsed salad leaves, the balsamic vinegar (to taste), a drizzle of oil, and seasoning.
LET’S EAT!
Slice up the cauli bread (we recommend smearing it with some butter!) Side with the pork and drizzle over the gravy. Serve the green bean salad on the side. Dunk a slice of cauli bread into the gravy and dig into the rest of the deliciousness!
Self-raising Flour - 360ml
Cauliflower Florets - 200g
Baking Powder - 10ml
Grated Mozzarella & Cheddar Cheese Mix - 100g
Fresh Thyme - 6g
Pork Neck Steak - 320g
Vegetable Stock - 10ml
Garlic Clove - 1
Green Beans - 160g
Salad Leaves - 40g
Balsamic Vinegar - 30ml
CAULIFLOWER POWER
Preheat the oven to 180°C. Boil the kettle. Set aside 15ml of the flour for the gravy. Grate the cauliflower florets using the medium-sized holes on a grater. Alternatively, chop the cauliflower very finely with a knife. On completion, the cauliflower should look like rice. Place the cauli rice in the microwave and heat for 3-4 minutes or until slightly softened. On completion, place in a clean kitchen towel and squeeze out as much liquid as you can. In a bowl, combine 3 eggs and 150ml of milk or water. Add the cauliflower rice, the remaining flour, baking powder, grated cheese, ½ the chopped thyme and a pinch of salt. Using your hands or a wooden spoon, mix until the dough is sticky and combined. On completion, place the dough in a greased loaf or cake tin and bake for 45-50 minutes, or until a skewer comes out clean.
PORK PARTY
When the cauli bread is halfway, pat the pork dry with paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 4-6 minutes per side (this time may vary depending on the thickness of the pork) until cooked through and golden. Remove from the pan on completion and allow to rest for 5 minutes. Season to taste.
GRAVY
Dilute the stock with 150ml of boiling water. Place the reserved flour in a small bowl and gradually mix in 15ml of the diluted stock until a runny paste forms - this is called a slurry! Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and the remaining thyme and fry for 30-60 seconds, until fragrant, shifting constantly. Pour in the diluted stock and the slurry. Leave to simmer for 2-4 minutes, until slightly reduced and thickening. Season to taste.
SALAD MOMENT
In a bowl, combine the sliced green beans, the rinsed salad leaves, the balsamic vinegar (to taste), a drizzle of oil, and seasoning.
LET’S EAT!
Slice up the cauli bread (we recommend smearing it with some butter!) Side with the pork and drizzle over the gravy. Serve the green bean salad on the side. Dunk a slice of cauli bread into the gravy and dig into the rest of the deliciousness!
Self-raising Flour - 540ml
Cauliflower Florets - 300g
Baking Powder - 15ml
Grated Mozzarella & Cheddar Cheese Mix - 150g
Fresh Thyme - 8g
Pork Neck Steak - 480g
Vegetable Stock - 15ml
Garlic Cloves - 2
Green Beans - 240g
Salad Leaves - 60g
Balsamic Vinegar - 45ml
CAULIFLOWER POWER
Preheat the oven to 180°C. Boil the kettle. Set aside 20ml of the flour for the gravy. Grate the cauliflower florets using the medium-sized holes on a grater. Alternatively, chop the cauliflower very finely with a knife. On completion, the cauliflower should look like rice. Place the cauli rice in the microwave and heat for 3-4 minutes or until slightly softened. On completion, place in a clean kitchen towel and squeeze out as much liquid as you can. In a bowl, combine 4 eggs and 200ml of milk or water. Add the cauliflower rice, the remaining flour, baking powder, grated cheese, ½ the chopped thyme and a pinch of salt. Using your hands or a wooden spoon, mix until the dough is sticky and combined. On completion, place the dough in a greased loaf or cake tin and bake for 45-50 minutes, or until a skewer comes out clean.
PORK PARTY
When the cauli bread is halfway, pat the pork dry with paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 4-6 minutes per side (this time may vary depending on the thickness of the pork) until cooked through and golden. Remove from the pan on completion and allow to rest for 5 minutes. Season to taste.
GRAVY
Dilute the stock with 200ml of boiling water. Place the reserved flour in a small bowl and gradually mix in 20ml of the diluted stock until a runny paste forms - this is called a slurry! Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and the remaining thyme and fry for 30-60 seconds, until fragrant, shifting constantly. Pour in the diluted stock and the slurry. Leave to simmer for 2-4 minutes, until slightly reduced and thickening. Season to taste.
SALAD MOMENT
In a bowl, combine the sliced green beans, the rinsed salad leaves, the balsamic vinegar (to taste), a drizzle of oil, and seasoning.
LET’S EAT!
Slice up the cauli bread (we recommend smearing it with some butter!) Side with the pork and drizzle over the gravy. Serve the green bean salad on the side. Dunk a slice of cauli bread into the gravy and dig into the rest of the deliciousness!
Self-raising Flour - 750ml
Cauliflower Florets - 400g
Baking Powder - 20ml
Grated Mozzarella & Cheddar Cheese Mix - 200g
Fresh Thyme - 15g
Pork Neck Steak - 640g
Vegetable Stock - 20ml
Garlic Cloves - 2
Green Beans - 320g
Salad Leaves - 80g
Balsamic Vinegar - 60ml
Woolies Products in this dish
