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
Preparation Method
Baked/Roasted
Suggested Accompaniments
Serve with crusty french bread or garlic bread and whole carrot coins or whole green beans.
Global Cuisine
North American
Theme Inspired
All Themes
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 |