The East Community Guide - Gainesville, FL Jan 2019 the east take 4 | Page 11

Roasted Cajun Cauliflower Garlic Pasta
Mushroom Stuffed
Ingredients
Pork Tenderloin
Cajun cauliflower:
1 small head of cauliflower
Ingredients
cut into florets 3 heaping cups
5 tbsn
virgin olive
oil
2 teaspoons
oil
4 slices
Cajun bacon,
Blend: chopped
2 tsp paprika
8 ounces
cream mushrooms
1/4
tsp
or more
cayenne
Kosher salt
& pepper
1/2 tsp freshly ground black pepper
1 clove
garlic,
finely flakes
chopped
1/2 tsp
red pepper
1 tablespoon
breadcrumbs
1/2 tsp dried
thyme
tsp chopped
dried oregano
1/2 1 cup
fresh parsley
1 tsp garlic powder
2 pork
tenderloins
(2 to 2 1/2 lbs)
1/4 tsp onion powder
1/2 1/2
teaspoon
grated
lemon zest
tsp salt
Garlic
Sauce Pasta: olive oil in a large skillet over medium
Heat
2 tablespoons
8
oz
penne
heat. Add the bacon and cook until crisp, about 8 minutes.
2 tsp olive oil divided
Add 3 cloves
the mushrooms,
garlic minced 1/2 teaspoon salt, and pepper to taste;
2 cups
unsweetened
non dairy are
milk soft,
(almond
or cashew)
cook
until
the mushrooms
about
4 minutes. Add the
1 tbsp flour or use rice flour to make gluten-free
garlic
and
cook
1
minute.
Remove
from
the
heat and stir in
1 tbsp arrowroot starch or cornstarch
cloves of roasted
garlic
the 10 breadcrumbs
and
all but 2 tablespoons parsley. Let cool.
1/2 tsp to 1 tsp smoked paprika
Soak
10
to
12
toothpicks
in water to prevent them from
1/4 tsp or more dried thyme ,+ basil, sage, oregano
burning.
Rinse the yeast
pork and pat dry. Butterfly the pork:
2 tbsp nutritional
1/2 a
to 1-inch-deep
3/4 tsp or more
salt
Make
incision
down the length of each
chopped basil or parsley for garnish
tenderloin;
do or not
cut and
all lemon
the juice
way for
through.
black pepper
cayenne
garnish Open the meat
like a book so the tenderloins lie flat.
Instructions
Cover the pork with plastic wrap; pound with the flat side
Cajun
of a Cauliflower:
meat mallet until about 1/2 inch thick, starting from
1. Preheat
oven
to 425 degrees
F. Add Spread
the Cauliflower
florets to a large
the
middle the
and
working
outward.
the mushroom
bowl. Drizzle oil and mix using a spatula or rub it in using hands.
mixture
over bowl,
the mix
2 tenderloins.
Starting
a long
2. In a small
the ingredients under
cajun with
spice blend.
Add side,
a bit
more roll
paprika
Sprinkle all
over the
cauliflower
florets the
and
tightly
up if using
each mild.
tenderloin.
Secure
the
seams with
toss to coat. (use 1.5 tbsp or more of premade cajun blend).
toothpicks.
3. Bake for 25 to 30 mins.
Preheat
a grill to medium high; brush the grates with olive
Garlic
Pasta:
1.
Make
the
pasta pork
according
to instructions
the and
package,
drain with
and set
oil. Brush the
rolls
with olive on oil
season
aside.
salt
and pepper. Grill, turning, until a thermometer inserted
2. Heat oil in a skillet over medium low heat. Add minced garlic and cook for
into 3 the
center or
of until
the golden,
pork stirring
registers
140 degrees F, 25 to
to 4 minutes,
occasionally.
3.
Meanwhile
blend
the
rest
of
the
ingredients
(except
garnish)
until smooth.
30 minutes. Transfer to a cutting board to rest,
about
10
Add to the pan. Increase heat to medium.
minutes.
4. Bring the sauce to a boil stirring occasionally. Taste a nd adjust salt and
carefully. Simmer
for another 2 olive
minutes.
can 2 add
in some Cajun
Mix flavor
the remaining
3 tablespoons
oil You
and
tablespoons
blend to the sauce as well for additional flavor. Fold in the pasta. Take off
parsley,
the lemon zest, and salt and pepper to taste in a
heat, cover and let sit for 2 minutes.
bowl.
Remove
slice on
the top.
pork
rolls.
5. To serve,
add the
warm toothpicks
baked Cajun and
Cauliflower
Garnish
with Top
chopped
11
or basil,
with parsley
parsley
oil. some cayenne/pepper and lemon juice.