Harissa Pork with Roasted Caulifower
with potatoes & green beans
Cauliflower really is a flower! If the leaves don't cover the cauliflower, then the florets turn yellow from the sun.
Tags:
Calorie Smart
•Extra Veggies
•Family
•High Protein
•One-Pot Dish
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total35 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
200 g
Potatoes
15 g
Harissa
100 g
Cauliflower florets
100 g
Green beans
½ piece
Red onion
½ sachet(s)
Peruvian-style spice mix
1 piece
Pork escalope
(May be present: Melk (inclusief lactose), Mosterd, Selderij, Soja, Gluten)
Not included in your delivery
1 tablespoon
[Plant-based] mayonnaise
½ teaspoon
White wine vinegar
1.25 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2626 kJ
Calories628 kcal
Fat32.4 g
Saturated Fat5.1 g
Carbohydrate51.6 g
Sugar10.3 g
Dietary Fiber11.6 g
Protein31.8 g
Salt1.5 g
Potassium1232.3 mg
Calcium100.5 mg
Iron1.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Baking Sheet with Baking Paper
•Casserole with Lid
•Small Bowl
Cooking Steps
1
- Preheat the oven to 220°C.
- Dice the potato into 1cm chunks and cut any larger cauliflower florets into smaller pieces.
- Transfer both to a bowl, along with the Peruvian-style spices.
- Drizzle generously with olive oil and season with salt and pepper, then toss well to coat.
2
- Transfer to a parchment-lined baking sheet and roast for 12 - 15 minutes.
- Meanwhile, dice the pork into 2cm chunks. Transfer to a bowl and add the harissa, then drizzle lightly with olive oil. Season with salt and pepper, then toss well to coat.
- Transfer to the same baking sheet and return to the oven for 10 more minutes.
- Discard the tips of the green beans and then cut in half.
3
- Pour a shallow layer of water into a deep frying pan, then add the green beans and a pinch of salt.
- Cover with the lid and bring to a boil, then lower the heat and allow to cook gently for 6 - 8 minutes.
- Slice the onion into half rings.
- Drain if necessary, then add the onion and fry for 2 - 3 minutes over medium-high heat, uncovered. Season to taste with salt and pepper.
4
- In a small bowl, combine the mayonnaise with the white wine vinegar. Season to taste with pepper.
- Serve the vegetables on deep plates with everything else alongside.
- Drizzle with the mayonnaise to finish.
