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Low carb, ready in 15 min!
Ready in 15 minutes

Spiced Ground Pork over Cauliflower ‘Risotto’

with Garlic Chives & Leafy Greens

Cooking time

15 minutes




640 /serving

When cooking alla Clean15, risotto becomes… wait for it… cauliflowerotto! Our riced veggies are great substitutes for carbier counterparts, and here the fine morsels stand in for the usual arborio rice to recreate an Italian classic. With garlic chives, cream and nutritional yeast (secret weapon of the umami army), you’ll create a sumptuous dish finished with butter and leafy greens. Browned ground pork, seasoned with our popular Garlic & Sweet Pepper blend, is the topper.

We will send you:

  • 340g Ground pork (high-protein serving)
  • 90g Baby greens (baby spinach or kale)
  • 300g Cauliflower ‘rice’ (chopped cauliflower)
  • 50g Diced onions
  • 1 Bunch of garlic chives (or chives)
  • 60ml Vegetable demi-glace
  • 16g Nutritional yeast
  • 60ml Heavy cream
  • 15g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk

You will need:

Large high-sided pan
Large pan
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
44 g
Saturated Fat
18 g
980 mg
Total Carb
23 g
8 g
42 g
7 g
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Start the ‘risotto’
Thinly slice the garlic chives. In a large, high-sided pan, heat a drizzle of oil on medium. Sauté ½ the onions and ½ the garlic chives, 30 sec. to 1 min., until fragrant. Add the cauliflower rice, cream, demi-glace, nutritional yeast, ⅓ cup water (double for 4 portions), ½ the spices and S&P. Cook, stirring occasionally, 6 to 8 min., until most of the liquid has been absorbed and the ‘rice’ is al dente.
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Cook the pork
Meanwhile, in a large pan, heat a generous drizzle of oil on medium-high. Sauté the remaining onions and garlic chives, 30 sec. to 1 min., until fragrant. Add the pork*; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
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Finish the ‘risotto’
To the pan of ‘risotto’, add the spinach and 1 tbsp butter (double for 4 portions). Cook, stirring occasionally, 1 to 2 min., until the spinach has wilted and the butter has melted.
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Plate your dish
Divide the ‘risotto’ between your bowls. Top with the pork. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.