Recipe Courtesy of Tina VanDenHeuvel
Photo by Tina VanDenHeuvel, NTP
You can follow Tina @madebetterforyou on Instagram
1 lb. pork belly, cut into cubes
1 tbsp. butter
1 cup onion, diced
2 tbsp. fresh sage leaves, chopped
1 cup cremini mushrooms, chopped
2 tbsp. fresh garlic, minced
4 cups cauliflower, minced
1 tbsp. reserved pork belly grease
2 tsp. tapioca powder
1 cup canned butternut squash puree
1/3 cup coconut cream
1/2 tsp. Himalayan salt
1/2 tsp. pepper
1/2 cup parmesan cheese, grated
• Preheat oven to 400˚F. On a baking sheet lined with parchment paper, bake pork belly for 20 to 25 minutes or until golden and crispy. Remove from the oven and set aside.
• In a large sauté pan, heat butter over medium heat. To the pan, add onion and sage. Sauté until onion is soft and golden, about 10 minutes. Add mushrooms and garlic. Sauté until mushrooms are soft. Add cauliflower and sauté another 10 minutes. Reduce heat to low.
• In a medium saucepan over medium heat, add pork belly grease. Add tapioca and whisk. Add butternut squash and coconut cream, salt and pepper. Stirring occasionally, let cook for 5 minutes. Remove from heat.
• Add sauce to the cauliflower and mix until fully incorporated. Serve warm and top with pork belly and grated parmesan cheese.