Pork roast, cauliflower puree
| Serves: | 4 |
Ingredients
- 1 tsp garlic, minced
- olive oil, to drizzle
- 65 ml lemon juice
- 180 g French green beans
- sea salt and freshly ground black pepper, to taste
- 2 cups Double cream
- a knob of Butter
- 1 Head of cauliflower
- 1 stuffed pork shoulder roast
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
Pork shoulder roast:
1. Cook the roast according to package instructions and allow to rest for up to 20 minutes before slicing and serving.
To make the cauliflower puree:
- Steam the cauliflower until the stems are easily pierced with a knife.
- Blend with a hand-held blender with the butter and cream.
- Season to taste and serve.
To make the garlic green beans:
- Steam the beans until cooked to your preference.
- For the dressing, combine the lemon juice, olive oil, garlic and seasoning.
- Combine the dressing with the beans and serve.
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