Nutritional information:
· Calories: 410
· Protein: 57.3g
· Carbs: 6.7g | Sugars: 2.3g
· Fat total: 16.4g | Saturated Fat: 3.9g
Ingredients:
2.5kg Coles Australian Pork Boneless Leg Roast
2 medium heads cauliflower
4 spring onions, white and green parts divided, thinly sliced
60g butter (optional)
2 tbsp extra virgin olive oil
1 cup flat-leaf parsley
1 cup mint leaves
1/2 cup (80g) pomegranate seeds
1/2 cup (80g) natural almonds, toasted, coarsely chopped
1 lemon, juiced
Method
Step 1
Position a rack in centre of oven. Preheat to 200°C (180°C fan-forced). Using a sharp knife or box cutter, deepen scoring in skin and fat of pork (don’t cut through the meat). Place in a roasting pan. Season generously with salt. Roast for 1 hour 10 mins or until an instant-read thermometer inserted into centre reads 45°C.
Step 2
Increase oven temperature to 240°C (220°C fan-forced). Roast pork for a further 30 mins (about 20 mins per 500g total cooking time) or until pork skin is crisp and crackling and an instant-read thermometer inserted into the centre of pork reads 60°C. Transfer pork to a carving board and rest for 25 mins. Reserve pan juices and keep warm.
Step 3
Meanwhile, remove and reserve smaller light green leaves from cauliflower (discard thick green leaves). Cut cauliflower heads in half. Cut small florets (about 2cm) from core. Reserve florets in a large bowl with cauliflower leaves and white parts of spring onions.
Step 4
Cut cauliflower cores into 2cm pieces. Place in a saucepan with butter, if using, ¾ cup (185ml) water and 1 tsp sea salt flakes. Cover and cook over medium heat, stirring occasionally, for 18-20 mins or until cauliflower is tender. Set aside to cool slightly. Transfer cauliflower mixture to a blender and blend until smooth. Season with salt. Keep warm.
Step 5
While pork rests, preheat grill, setting rack 14cm from heating element. Toss reserved cauliflower mixture with the oil and spread evenly over a baking tray. Sprinkle with salt. Cook under grill for 10 mins or until just tender.
Step 6
Transfer grilled cauliflower mixture to a large bowl. Add parsley, mint, pomegranate seeds, almonds, 2 tbs lemon juice and green parts of spring onions. Toss to combine. Season with salt, pepper and more lemon juice, if needed. Spread cauliflower puree over a serving platter and top with cauliflower salad. Carve pork and serve with reserved pan juices and cauliflower salad.
The cauliflower puree can be made up to 1 day ahead. Keep, covered, in fridge. Reheat, covered, over low heat before serving.