Pork Roast and Curry Cauliflower Purée

Pork Roast and Curry Cauliflower Purée
  • 4 servings
  • 0:20 Preparation
  • 0:45 Cooking
  • 1:05 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1 tsp.
    (5 mL)


  • 1 lb
    (500 g)

    québec pork rib eye roast

  • salt and pepper, freshly ground

  • 1/2 tsp.
    (2 mL)

    curry powder or paste

  • 1 Tbsp.
    (15 mL)

    fresh basil, minced

  • 1 1/2 cup
    (375 mL)

    cauliflower, roughly chopped

  • 1/4 cup
    (60 mL)

    onion, roughly chopped

  • 1/2 cup
    (125 mL)

    yellow potatoes, peeled and diced

  • 1 Tbsp.
    (15 mL)


  • 1/2 cup
    (125 mL)

    brown veal stock or prepared demi-glace gravy


Preheat oven to 180°C (350°F).

In an oven-safe pan, heat the oil and butter. Quickly brown the pork on all sides. Season and sprinkle using half the curry and basil.

Put in oven for about 30 min or until a meat thermometer reaches an internal temperature of 68°C (155°F).

Meanwhile, place the cauliflower, onion and potatoes in a pot. Cover with water and salt, boil and cook until the vegetables are tender.

Strain and put in a food processor to obtain a smooth purée. Add the butter and the rest of the basil and curry.

When the pork is cooked, cover with aluminium foil and let rest for about 15 min. Deglaze the pan with the veal stock or the demi-glace.

Transfer everything to a serving platter, the pork roast on top of the purée. Pour the gravy over the pork roast and enjoy!

Source: Féd. des producteurs de porcs du Québec