Pulled Pork recipe adapted from a cauliflower recipe

Cauliflower is one of those delicious, comforting foods that has become a staple of the American diet, and I think it’s safe to say that cauliflower is a must-have for most of us.

This is definitely a recipe adapted for this recipe: Pulled pork.

This recipe makes a lot of food, but I’m trying to keep it light and flavorful for the family.

So, this is my attempt to make something that I’ll be able to make with a family member every week.

I’ll start with the base of cauliflower and then I’ll add some of my favorite toppings.

I used 1/4 cup of the white part of the cauliflower to make this.

It was so easy to put together.

I followed the instructions exactly, but of course I had a lot to do.

This cauliflower pulled pork recipe is one you can easily make ahead and have ready when you’re ready to eat it.

You can also use the caulichan as the base for this pork and make it ahead of time if you’d like.

But for this particular recipe, I wanted to keep the flavor of the pulled pork as simple as possible.

I also like to use ground beef for this dish.

You could substitute ground turkey, but for this one I used chicken.

I would also use ground turkey for the pulled pig if you like.

This made about 6 servings, and it is really hearty and satisfying.

So go ahead and let’s get started!


Preheat oven to 400 degrees.


Spray a 9-inch springform pan with cooking spray.

Place the cauliflowers in the springform, making sure they’re all submerged.


Spread 1/2 cup of water in the middle of the top of the spring, so the water won’t drain into the bottom of the pan.


Using a fork, scoop up the liquid and place it on the bottom.


Use your hands to press down on the top, so that it comes out the center of the sheet pan.


Using your hands, gently pull down the bottom sheet pan until the water has been removed.


Add a few more cups of water and place the sheet on top of a baking sheet.


Bake for 15 minutes, then remove and allow to cool.


Remove the sheet from the pan and use a wire rack to keep warm.


Use a sharp knife to cut the edges of the meat and slice.


Remove from the oven and set aside.


Heat a large skillet over medium heat.

3 large cloves garlic, minced, and 1 large onion, finely chopped.

2 teaspoons of ground turmeric, ground black pepper, and salt.

1/3 cup of freshly squeezed lemon juice.

3 cups of chicken broth.

4 tablespoons of brown sugar.

2 tablespoons of ground cumin.

3 teaspoons of black pepper.

2 cups of cauliflavin (or 1/8 cup).

4 cups of all-purpose flour.

5 tablespoons of cornstarch.

6 teaspoons of baking soda.

7 cups of vegetable oil.


Combine all of the ingredients in a large saucepan over medium-high heat.

Cook for 3 minutes, stirring frequently, until the liquid has reduced by half.

Remove with a slotted spoon.

2: Whisk the oil and vinegar in a bowl until the mixture is smooth.

3: Add the onions, garlic, and turmeric and cook for another minute.

Add the cauliferas and cook, stirring, for a minute more.

4: Add salt and pepper to taste.

5: Mix in the broth, brown sugar, and cumin until well combined.

6: Add enough water to make a smooth sauce.

Pour into the prepared springform and bake for about 20 minutes, or until the pork is tender.

Serve with your favorite toppers and sides. Enjoy!