Smoky loaded pork bowl

One of the goals Amy Lacey said she has for Cali'flour Foods is to make it easy and convenient for busy families to eat California-grown cauliflower. This recipe features her company's penne, which is made from just two ingredients: cauliflower and lentils.

Ingredients

1 lb. ground pork
1 medium onion, chopped
2 cloves garlic, finely chopped
1 large carrot or beet, cut into 1/2-inch pieces
1 stalk celery, cut into 3/4-inch pieces, leaves reserved
4 radishes, cut into 3/4-inch pieces, plus 1 julienned radish for garnish
3 to 4 chipotle chiles in adobe sauce (including sauce), chopped (optional)
1/2 tsp. sea salt, or to taste
2 cups baby spinach or torn Swiss chard leaves
1 tsp. fresh lime juice, or to taste
1 cup chopped fresh cilantro leaves and tender stems
1 scallion, white and green parts
1 (12-oz.) package Cali'flour Foods Cauliflower and Yellow Lentil Penne, cooked

Directions

In a large skillet, combine pork, onion, garlic, carrot, celery, chopped radishes, chipotles, if using, and salt. Cook over medium-high heat, stirring to break up the meat, for 15 to 20 minutes, until fat is fully rendered from pork and vegetables are softened. Add spinach about a third at a time and cook, stirring continuously, until wilted, about 2 minutes. Turn off heat, add lime juice, cilantro and half of the scallion, and stir until they are wilted. Taste and adjust seasonings with salt and/or lime juice if needed. Divide penne among bowls and top with pork and vegetables. Garnish with celery leaves and julienned radish, and serve.

Serves 4

Photo courtesy of Clare Barboza Photography