End of the Month Pork and Cauliflower Recipe

Ingredients

• 1 lb pork shoulder
• 1 head of cauliflower, chopped into florets
• 1 onion, chopped
• 4 cloves of garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chicken broth

Instructions

1. Preheat oven to 350F.
2. Heat the olive oil in a large oven-safe skillet over medium heat.
3. Add the onion and garlic, and sauté for 2-3 minutes until tender.
4. Add the pork shoulder to the skillet and cook for 5-7 minutes until browned on all sides.
5. Sprinkle smoked paprika, dried thyme, salt and black pepper evenly over the pork, and stir to coat.
6. Add the chopped cauliflower florets to the skillet, and pour the chicken broth over the top.
7. Transfer the skillet to the preheated oven and bake for 45-50 minutes or until the pork reaches an internal temperature of 145F.
8. Remove from the oven and let it rest for 10 minutes before serving.

Serving suggestions

This End of the Month Pork and Cauliflower dish can be served with steamed rice, quinoa, or any other grain of your choice. You could also pair it with roasted potatoes or a side salad of greens and seasonal vegetables.

Verdict

This dish is a hearty and flavorful meal that is perfect for the end-of-the-month when budgets can be tight. The combination of tender pork and roasted cauliflower creates a satisfying, nutrient-dense dish that is easy to make and perfect to serve for families or guests.