Mustard pork with cauliflower mash

Ingredients

• 1/2cauliflower, cut into florets
• a small knobbutter
• a splashmilk
• 1 tbspolive oil
• 2lean pork escalopes
• 1 tbspwholegrain mustard
• 2 tbsphalf-fat crème fraîche
• 100 gspinach, steamed to serve

Instructions

1. 1

   Steam the cauliflower

   Steam the cauliflower florets until very tender. Blend them with a small knob of butter and a splash of milk until smooth.

2. 2

   Cook the pork

   Heat 1 tbsp olive oil in a non-stick pan. Fry the pork on both sides until golden and cooked through. Add the mustard and crème fraîche with a splash of water, then stir to make a sauce.

3. 3

   Serve the supper

   Serve the pork with the steamed spinach and cauliflower mash alongside.

What is cauliflower mash?

Cauliflower mash is a smooth, savoury purée used in place of mashed potato. It is a simple home-cooking alternative rather than a dish tied to one particular regional tradition.

Here, butter and milk make the steamed cauliflower creamy, while pork and a tangy mustard sauce turn it into a satisfying main meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 358 calories, 40g protein, 6g carbs, 19g fat.

The pork provides most of the protein, while the cauliflower contributes much of the carbohydrate. Butter, olive oil and crème fraîche account for much of the fat. Serve with the spinach as directed, and add another portion of vegetables if you want a more generously filled plate.

Why this combination works

Pork escalopes: their thin shape suits quick frying, so they can brown in the time it takes to prepare the mash and sauce.

Wholegrain mustard: the seeds bring a gentle bite to the crème fraîche, giving the sauce a savoury tang that complements the pork.

Spinach: steamed greens add a fresh, soft side to the creamy mash and sauce.

Getting smooth cauliflower mash

Tender florets: steam the cauliflower until it yields easily when pierced; firm pieces can leave the purée lumpy.

Additions: start with a small knob of butter and just a splash of milk. Blend, then add a little more milk only if needed to reach a smooth consistency.

Cooking the pork and sauce

Browning: heat the oil before adding the escalopes, and cook them on both sides until golden and cooked through.

Sauce: lower the heat before stirring in the mustard, crème fraîche and splash of water. Stir just until combined into a creamy sauce.

How to serve it

Spoon the cauliflower mash and steamed spinach beside the pork, then add the mustard sauce. Keeping the mash separate makes it easy to serve alongside the pork while still letting it catch some sauce.

The meal is designed as a complete supper for two; serve everything warm as soon as the pork and sauce are ready.

Recipe notes & tips

• Cut the cauliflower into similarly sized florets so they steam evenly.
• Steam the cauliflower until very tender before blending for a smoother mash.
• Use a non-stick pan and heat the oil before adding the pork.
• Have the mustard and crème fraîche ready to stir into the pan once the pork is cooked.
• Steam the spinach while the pork cooks so it is ready to serve warm.

Variations

• Extra mustard: stir in a little more wholegrain mustard for a sharper sauce.
• Peppery finish: add freshly ground black pepper to the mash or sauce.
• Herb addition: finish the sauce with chopped parsley for a fresh note.
• Richer mash: blend in a little extra butter for a fuller texture.
• More greens: serve with extra steamed spinach alongside the portion in the recipe.

Common mistakes to avoid

• Undercooked cauliflower: steam until very tender before blending so the mash is not grainy.
• Too much milk: add it gradually, since excess liquid can make the mash runny.
• Cold pan: heat the oil first so the pork can brown rather than simply warm through.
• Overcooked pork: fry only until golden and cooked through, then move on to the sauce.
• Boiling the sauce: stir over gentle heat so the crème fraîche combines smoothly.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan or microwave until piping hot; add a small splash of milk to loosen the mash if needed.

Frequently asked questions