Roasted cauliflower with crispy cutlet cubes

Name: Roasted cauliflower with crispy cutlet cubes
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 1 Head cauliflower (1,5 kg gross/net 800 g); 3 (approx. 125 g) Spring onions; 300 g Pork escalope or loin of pork; 30 g Butter or margarine; 7-10 Tbsp Salt; 4 TABLESPOONS Chilli sauce for chicken; 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 3

1 Head cauliflower (1,5 kg gross/net 800 g)
3 (approx. 125 g) Spring onions
300 g Pork escalope or loin of pork
30 g Butter or margarine
7-10 Tbsp Salt
4 TABLESPOONS Chilli sauce for chicken
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper

Directions

1
Clean and wash the cauliflower and divide it into small florets. Cut the florets that are too large once. Clean, wash and cut the spring onions into rings, except for a little garnish. Wash the cutlets, dab dry and cut into cubes.
2
Heat the fat in a frying pan and fry the cauliflower florets on all sides, turning. Finally add spring onions, fry briefly and season with salt. Add 5 tablespoons of water and 3 tablespoons of chilli-chicken sauce and stew covered for 4-5 minutes.
3
Heat the oil in a second small pan and fry the cutlet cubes until crispy, turning them over. Finally, season with salt and pepper, stir in 1 tablespoon of chilli sauce and heat up again briefly.
4
Mix meat and cauliflower, arrange in a bowl and garnish with strips of fresh spring onion. Serve with fresh bread.