1medium to large sized cauliflower headcut into florets
1 to 2tablespoonsextra virgin olive oil
salt and pepper
1tablespoongheeor butter + more if needed
2 to 3garlic clovesminced
fresh chivesfinely chopped
For the pork:
Season both sides of the pork with salt and pepper. Using a large sized pan over medium high heat, heat the olive oil and after a minute or so, sear the pork on one side. After a few minutes, flip and sear the other side until nicely browned. Remove from the pan and place into your slow cooker.
Add in the minced garlic, crushed tomatoes, dried thyme, oregano and parsley. Season with more salt and pepper. Mix together and ensure that all of the pork is covered completely by the tomato sauce. Add a bit more if needed.
Cook on low for 6 to 8 hours or on high for at least 5 to 6 hours. The pork should easily break apart with forks.
For the mashed cauliflower:
Preheat your oven to 400 degrees. Using a parchment paper covered baking sheet, toss on the cauliflower florets and drizzle with olive oil and season with salt and pepper. Roast in the oven for about 15 minutes. You just want the cauliflower roasted and softened but not browned too much.
Remove from the oven and let cool for a few minutes. Place the roasted cauliflower into your food processor, along with the almond milk, ghee, minced garlic and season with salt and pepper. Pulse until completely smooth. Taste and season with more salt and pepper if needed.
To serve: top the mashed cauliflower with the pulled pork and some sauce and top with some fresh chives. Enjoy while hot.
* I recommend prepping and starting to cook the pork in the morning, and then making the mashed cauliflower about 30 to 40 minutes before serving.