eCook Meal
Homemade Cauli Bread & Pork
with a thyme gravy & a green bean salad
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R152.43
for 4 servings · R38.11 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Baking Powder needs 20 mlBaking Powder 100 g R34.99 · whole pack (size can't be divided)R34.99
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Fresh Thyme needs 15 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR2.46
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Cauliflower Florets needs 400 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 57% of packR32.57
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Balsamic Vinegar needs 60 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 24% of packR13.20
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Self-raising Flour needs 750 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
Not in the Woolies basket — source these elsewhere:
- Pork Neck Steak
- Grated Mozzarella & Cheddar Cheese Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Homemade Cauli Bread & Pork?
The preparation time for Homemade Cauli Bread & Pork with a thyme gravy & a green bean salad is between 15 and 50 minutes.
What is the total time required to make Homemade Cauli Bread & Pork with a thyme gravy & a green bean salad?
The total time required to make Homemade Cauli Bread & Pork with a thyme gravy & a green bean salad is between 50 and 65 minutes.
How many servings does Homemade Cauli Bread & Pork provide?
4 servings
What are the main ingredients in Homemade Cauli Bread & Pork?
Baking Powder, Balsamic Vinegar, Cauliflower Florets, Garlic, Green Beans, Mozzarella & Cheddar Cheese Mix, Pork Neck Steak, Salad Leaves, Self-raising Flour, Thyme, Vegetable Stock
What is the nutritional information of Homemade Cauli Bread & Pork?
Calories: 1024, Carbs: 100 grams, Fat: grams, Protein: 55.7 grams, Sugar: 10.9 grams, Salt: 44 grams
How do I prepare Homemade Cauli Bread & Pork?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Homemade Cauli Bread & Pork?
Baking Powder, Balsamic Vinegar, Cauliflower Florets, Garlic, Green Beans, Mozzarella & Cheddar Cheese Mix, Pork Neck Steak, Salad Leaves, Self-raising Flour, Thyme, Vegetable Stock
How many calories does Homemade Cauli Bread & Pork have?
1024 calories
How much fat content does Homemade Cauli Bread & Pork have?
grams