FFf Eclectic Red Barn: Pork and Cauliflower-Potato Mash

Thursday, March 23, 2017

Pork and Cauliflower-Potato Mash

It seems that cauliflower has invaded many of our recipes lately - pizza, mashed cauliflower, cauliflower rice and the list goes on. Cauliflower is growing as the "King" of veggies.

Maybe you are not ready to get rid of your potatoes just yet, so I thought this recipe where the mashed potatoes have cauliflower in them might be a great place to start.

I saw this recipe and it used steak but I had pork in the fridge so that was what I used. This goes together rather quickly.

We loved the potatoes and cauliflower mash. My husband even liked them and he is my meat and potato guy. Hope you like it too.

Recipe                                                         Print

Pork and Cauliflower-Potato Mash

pork with cauliflower mashed potatoes.JPG


1 head of cauliflower

1 lb Yukon gold potatoes
½ cup milk
1 tbsp unsalted butter
½ tsp salt
¼ tsp pepper
1 ½ lbs pork (or steak)
1 tbsp flour
½ salt
¼ tsp pepper
1 tbsp olive oil
1 small onion, diced
1 clove sliced garlic
1 tsp fresh thryme
¼ cup red wine (or Marsala wine)
1 can (14.5 oz) beef broth
¼ cup fresh parsley


  1. Cut a large head of cauliflower into florets. Peel 1 lb Yukon gold potatoes and cut into 2-inch pieces. Place cauliflower and potatoes in a pot and cover with 2 inches cold water. Bring to a boil and cook 15 minutes, until fork-tender.
  2. Drain and add to food processor with 1/2 cup milk, 1 tbsp unsalted butter, 1/2 tsp salt and 1/4 tsp pepper. Blend until smooth. Transfer to a bowl and cover with foil to keep warm.
  3. Meanwhile, cut 1 1/2 lbs pork into strips or ( tri-tip steak into 1-inch pieces). Toss with 1 tbsp all-purpose flour, 1/2 tsp salt and 1/4 tsp pepper.
  4. In a large skillet, heat 1 tbsp extra-virgin olive oil over medium-high. Add pork; sear 2 - 4 minutes to brown, turning once. Remove to a plate with a slotted spoon.
  5. Add 1 tbsp extra-virgin olive oil to the same skillet. Reduce heat to medium. Stir in 1 small diced onion, 1 clove sliced garlic and 1 tsp chopped fresh thyme. Cook 2 minutes.
  6. Stir in 1 1/2 tbsp all-purpose flour; cook 30 seconds. Pour in 1/4 cup red wine (or Marsala wine); cook 30 seconds, scraping bottom of skillet to remove brown bits.
  7. Whisk in 1 can (14.5 oz) beef broth; simmer 5 minutes, until thickened. Stir in 1/4 cup chopped fresh parsley and the pork. Stir to warm. Serve with mash and, if desired, steamed vegetables like asparagus.

Linking to these posts:
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