Lemongrass Pork & Cauliflower Sauté
with Honey-Lime Cucumbers
Cooking time
10 minutes
Servings
2/4
Calories
490 /serving
Lemongrass is brilliant for adding a ton of flavour with very little effort. It brings Vietnamese vibes to this 10-minute paleo dish, which tosses together ground pork and riced cauliflower in one pan for the ultimate in fragrance and fullness.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 2 Cucumbers
- 2 Scallions
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 15g Minced lemongrass
- 15ml Ginger-garlic purée
- 7g Honey
- 30ml Vegetable demi-glace
- 30ml Lime juice
You will need:
Large pan
Oil
Salt & pepper (S&P)
Whisk
Total Fat
31 g
Saturated Fat
10 g
Sodium
170 mg
Total Carb
18 g
Sugars
7 g
Protein
33 g
Fibre
5 g
Preparation
Start the pork
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the pork; season with S&P.
- Cook, breaking up the meat and 2 to 3 min., until browned and partially cooked.
Finish the pork & cook the cauliflower rice
- To the pan, add the ginger-garlic purée and lemongrass. Cook, stirring often, 30 sec. to 1 min., until fragrant.
- Add the cauliflower rice and cook, stirring often, 5 to 7 min., until softened and the beef* is cooked through; season with S&P.
Make the salad
- Meanwhile, halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- Thinly slice the scallions crosswise.
- In a large bowl, whisk the lime juice, honey, a drizzle of oil and S&P.
- Add the cucumbers and scallions; toss well.
Plate your dish
- Divide the pork and cauliflower rice between your plates.
- Serve the salad on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
