Creamy Cauliflower with pork medallions, turmeric

Ramona's Cuisine -


This creamy dish consists of cauliflower, beans, mushrooms and pork medallions, in a nice and creamy sauce. It is super delicious or outrageously delicious just like my son said, and...oh yes, he is so right!


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4 people
15 Min
45 Min


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    1 cauliflower head organic approx 700g
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    1 pork fillet approx 500-600g
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    1 onion organic
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    1/4 leek organic
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    1 tsp salt himalayan pink
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    1/3 tsp pepper freshly ground
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    1/2 tsp turmeric
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    200 g orzo boiled
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    250 g creme fraîche full or half fat
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    100 g philadelphia cheese
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    250 ml milk
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    100 g green flat beans
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    50 g parsnip chopped
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    30 g parmesan cheese finely grated
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    6 mushrooms closed-cup
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    2 cloves of garlic crushed and chopped
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    1 pinch chilly flakes cayenne pepper
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    1 pinch nutmeg
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    1 tbsp olive oil butter or coconut oil

How to Make Creamy Cauliflower with pork medallions, turmeric


  1. Prepare all the ingredients, cut the pork fillet into 2cm thick medallions, set them on a plate seasoned well with salt and pepper. Wash, chop onion and the leek, wash and snap the beans, peel, wash and chop the parsnip, place all vegetables on a plate in separate bunches.
  2. Blanch the cauliflower into water with salt for literally 3-5 min (depending on size). Set aside when ready. Use this water to cook the orzo. Cook according to pack instructions. Needs cooking for about 8 mins.
  3. In a pan, over medium heat, add 1/2 tsp coconut oil/ oil or butter (whatever you like) or water and soften the onion for 3-4 minutes. I added some water.
  4. Add the parsnip, beans, leek and the garlic. Season with salt and pepper and cook covered for a further 2-3mins. Add a drizzle of full fat milk or water so it doesn’t stick. You can add the mushrooms here too or see step 6.
  5. In a separate pan which is set on high heat, sear the pork medallions with a little butter or coconut oil for literally 2 min on each side. Set aside when ready. Preheat the oven at this point at 180-190C/350-375F.
  6. In the same pan you seared the pork medallions shallow fry the mushrooms for 3-4 mins with 1 tsp of olive oil and the nutmeg. This step applies if you did not add the mushrooms at step 4.
  7. Add the Philadelphia cream and the creme fraîche to the onion, leeks and other vegetables mix well. It has to be slightly runny so add the milk. Mix well and allow to simmer for 1 min.
  8. Pour the creamy mix into the oven dish, place the cauliflower heat as a centrepiece, the medallions scattered around it, the mushrooms (unless already in) and scatter the finely grated Parmesan.
  9. Place into the preheated oven. Bake at 190C/375F for 15-20 mins until the creamy sauce has reduced slightly.
  10. Serve with the orzo or polenta and fully enjoy.

Printable Recipe Card

About Creamy Cauliflower with pork medallions, turmeric

Course/Dish: Pork
Main Ingredient: Vegetable
Regional Style: American

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