Pork Pot Roast with Cauliflower
It gives dense protein and satisfying richness from the pork and cheese, while cauliflower makes the dish filling without potatoes and extra carbs. The flavor turns mild, creamy, and deeply homestyle, especially once the cheese forms a browned crust on top.
Cut the pork (160 g) into large cubes. Break the cauliflower (150 g) into small florets, cut the champignon mushrooms (100 g) in halves or quarters, and finely chop the onion (15 g) and garlic (5 g).
Heat a frying pan and melt the ghee (14 g). Sear the pork quickly for 3-4 minutes over high heat so the surface browns. Transfer the meat to a small pot or baking dish and add the cauliflower, champignon mushrooms, onion, and garlic on top. Season with thyme (1 g), table salt (to taste), and black pepper (to taste).
Mix the sour cream (30 g) with the bone broth (80 g) and pour it over the other ingredients. Cover the pot with a lid or foil and bake for 15 minutes at 200°C. Then scatter the grated hard cheese (40 g) over the top and return it to the oven for 5 minutes more without the lid so the cheese melts and browns lightly. Serve the roast hot.
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