At work today since we weren’t particularly busy I decided I mind as well meal plan and make my grocery list. Usually this is a Friday/Saturday task but since I was racing this weekend it never got done.
So anyway, you know how at the end of your shopping trip you are just SO ready to get out of the store? (well it happens to me) I play the check out line lottery. Basically I bet on who will be the fastest.. and you know you do to. I noticed lane 4 was nearly empty when all of the others were packed. So duh, obviously chose that one. Well NOW I know why. Evidently everyone in the store knew getting behind this one was a terrible idea.
Then, I started unloading my things on the belt and she says “MA’AM, I AM NOT NEAR DONE HERE.” [insert awful comment from my mind] but I was in my work uniform and just waiting (not so) patiently. How rude. Oh well, at least I got everything I needed.
Almond milk 2/$5 SHUTUPRIGHTNOW. After Publix I figured I’d better start cooking dinner. I found this recipe and wanted to try it but with cauliflower instead of potatoes because *thisgirl* is watching her carbs in the evening. You should know when I follow a recipe generally what happens is I get an idea and then totally jump off the deep end. I am too lazy for follow through.
Here’s how it ended up:
1 bag of whole carrots (peeled and diced)
1 head of cauliflower (chopped)
1 TBSP butter
1 splash of Half & Half
1 pound ground pork
4 oz honey goat cheese (I’m sure any goat cheese would work)
Salt & pepper to taste
Preheat oven to 350. Then, I started by filling a pot with water and A LOT of salt. Salt your water and then salt some more. Seriously. Add your veggies. Bring water to a boil, then lower heat a bit and cover for about 20 minutes.
While all that is happening, chop your onion. Do it anyway you like. I have zero knife skills so I’d say mine was a “rough chop”. Saute onions and ground pork until onions are translucent and pork is no longer pink. This can be seasoned how ever you deserve. I liberally used roasted garlic salt–MY JAM!!– salt and pepper. I’m boring, people.
Once fork tender, drain veggies. I let mine sit for about 5 minutes because cauliflower tends to absorb A LOT of water. Add back to pan. Mix in butter, goat cheese, half & half, and salt and pepper to taste. MASH LIKE CRAZY! I did this by hand as my food processor was preoccupied making *these*.
Drain pork mixture, put in bottom of pyrex or oven safe dish. Add delicious cauliflower & carrot mash on top. Bake until mash starts to brown. Roughly 15-20 mins in my oven.
Then devour. All of it.