SERVES 4
Olive oil or unsalted butter, for frying
1 large onion, cut into thin slices
2 tsp salt
240ml white wine
910g cauliflower, cut into chunks
480ml double cream
Neutral oil (such as rapeseed), for frying
4 boneless pork cutlets
35g all-purpose flour
Salt and freshly ground black pepper
60ml apple cider or white wine
115g rocketQHeat a glug of olive oil or a knob
of butter in a sauté pan over medium-
low heat. Add the onion and salt, and
sweat until tender. When soft but not
browned, add the wine. Reduce until
almost dry, then add the cauliflower.
QAdd the cream and bring to a
simmer, then turn down the heat.
Cook until the cauliflower is tender,
remove from the heat and blend (in
batches if necessary) until smooth.
QJust before serving, heat a frying pan
over medium-high heat with a big
glug of neutral oil. Pat the pork dry,
dredge in flour and season. Fry the
pork on both sides, allowing the
cooking side to become golden before
flipping. When cooked, the meat will
be firm like a clenched bicep – around
3-4 minutes per side as cutlets tend to
cook quickly because they are thin.
QRemove the pork from the pan and
deglaze the pan with the apple cider.
QDress the rocket with olive oil and a
pinch of salt. Spoon the purée onto a
plate, top with the pork and deglazing
liquid and heap the rocket on top.¤CAULIFLOWER PURÉE
WITH PORK CUTLETSCOOK’S TIP
Pork cutlets are traditionally pieces of
uncured leg or loin meat pounded thin and
cooked like minute steaks in a pan. Ask
your butcher for this cut or substitute a
chicken breast pounded thinly.
LIFESTYLE