Featured Maple Leaf Product: Pork Rib’it (30299)
Savoury Pork Rib’it and Cauliflower
Recipe Information
Method
- Boil cauliflower in water until cooked. In a food processor or mixer, place the cooked cauliflower, sour cream, margarine and white pepper, and blend until smooth.
- On a baking sheet that has been prepared with non-stick spray, bake the pork rib'its at 400F (205 C) for 15 minutes or until starting to crisp. Pork should reach a temperature of 160 F/70C.
- On a plate, place a serving of the smooth and creamy cauliflower and top with a portion of the pork ribbit.
Yield
25
Portion Size
175 g / 6.1 oz
No category available.
Suggested Accompaniments
Serve with crusty french bread or garlic bread and whole carrot coins or whole green beans.
Nutritional Information
per 175 g / 6.1 oz
| Nutrient | Quantity |
|---|---|
| Calories (43.5% from fat) | 229 kcal |
| Fat | 10.8 gm |
| Saturated Fat | 3.68 gm |
| Trans Fat | 0.287 gm |
| Cholesterol | 81 mg |
| Sodium | 758 mg |
| Carbohydrates | 6.8 gm |
| Dietary Fiber | 1.3 gm |
| Sugars | 5.0 gm |
| Protein | 24.9 gm |
| Vitamin A | 19 RE |
| Vitamin C | 25 mg |
| Calcium | 20 mg |
| Iron | 8.05 mg |
| Potassium | 435 mg |
| Phosphorous | 289 mg |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Cauliflower | 1.4 Kg | 3.1 lbs |
| Sour Cream, 1% | 200 g | 7.1 oz |
| Margarine | 30 mL | 1 Fl oz |
| White Pepper | 2 mL | 0.4 tsp |
| Pork Rib'its | 2.75 Kg | 6.1 lbs |