Ingredients

Pork skewers

• 450 g pork shoulder, in slices
• ½ tablespoon moroccan seasoning
• 1 teaspoon sea salt
• 1 tablespoon butter or olive oil

Cauliflower mash

• 650 g cauliflower
• 150 g butter
• 50 g grated parmesan cheese
• salt and pepper

Salsa Verde

• 100 ml fresh parsley, finely chopped
• 50 ml fresh cilantro or fresh basil, finely chopped
• 2 garlic cloves
• ½ lemon, the juice
• 50 ml small capers
• 150 ml olive oil
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper

Instructions

1. Place the ingredients for the sauce in a beaker and mix for 1-2 minutes with an immersion blender.
2. Cut the pork shoulder slices in inch-thick pieces lengthwise. Sprinkle the ranch seasoning on the meat. Season with extra salt if your seasoning is low-sodium. Place on wooden skewers cut to fit your frying pan.
3. Heat up oil or butter in the pan and fry the skewers for a few minutes on all sides until fully cooked.
4. Divide the cauliflower into florets. You can also include the stem, cut into smaller pieces.
5. Boil the cauliflower in lightly salted water for a few minutes or until soft, but still retaining shape.
6. Drain the water. If you want a firmer mash, place the cauliflower in a clean kitchen towel and squeeze out the remaining water.
7. Place the cauliflower in a mixer or food processor and mix it with butter and parmesan cheese.
8. Season with salt and pepper and add more butter or olive oil if you like.

Serves 4