In an effort to add more veggies to our diet that are good for weeknight meals, I discovered frozen riced veggies awhile back. The three I see most often are cauliflower, broccoli, and sweet potatoes. These are more expensive than their non-riced counterparts but are great for a quick side dish. But tonight, I am going to turn the lowly cauliflower into the main event! I found in my deep freeze the last of the smoked pork I saved from Captain Len's, and inspiration began. First I took riced cauliflower, from Boulder Creek, and microwaved per package instructions.
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| Riced Cauliflower, Diced Yellow Onion, Pulled Pork, Seasoned Pepper, Fresh Ground Black Pepper & Butter |
While that cooked, I diced a yellow onion and prepared the pork. I seasoned the onions with seasoned pepper and added butter to sauté. To the onions, I added the smoked pork to warm through. I then added the riced cauliflower. (You may want to DRAIN for quicker cooking). Combine onions, pork, and cauliflower together and let any liquid cook away. Shave some Parmesan and cover. The cheese should melt right into the other ingredients, and you can serve it up! I topped our servings with a nice bit of butter. This would also be good topped with parsley or with some Cajun/Creole seasoning. It needs a lot of seasoning because cauliflower seems to be a black hole for salt & pepper.
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