Spicy Jerked Pork Skewers with Coconut Cauliflower
and roasted lemon kale
$9.95 per serving
Prep & Cook Time:35-45 min.
Cook Within:6 days
A note about serious food allergies
Enjoy the healthy flavors of the Caribbean from your own kitchen with these jerk-marinated pork skewers. Tender strips of pork get a sweet-smoky infusion from the jerk sauce redolent of dried herbs like thyme and oregano, and a touch of chiles to fire things up. Served alongside a seductive coconut cauliflower, this low-cal and low-carb dish will leave you no choice but to surrender to the intoxicating flavors of this calypso-licious meal.
Cut pork chops across their width into ¼" strips. Combine pork and half the jerk sauce in a mixing bowl and toss to combine. Marinate 10-15 minutes while you prepare vegetables. Wash or use a separate cutting board for preparing vegetables.
Prepare the Ingredients
Remove leaves from cauliflower head, core, and cut into bite-sized florets. Place cauliflower in provided resealable bag and pound with a small pot or pan until it resembles coarse grains a little larger than rice. Don't worry if some stem pieces remain larger. Stem kale and tear into large pieces. Zest lemon, halve, and juice.
Make the Coconut Cauliflower
Place a medium pot over medium heat. Add cauliflower and coconut milk to hot pot and bring to a low simmer. Cook, stirring often, until cauliflower is tender, 10-14 minutes. Season with ½ tsp. salt. While cauliflower cooks, bake kale.
Bake the Kale
Combine kale, 1 tsp. lemon zest, 2 tsp. olive oil, and ¼ tsp. salt in a mixing bowl. With your hands, massage kale until it darkens in color and becomes tender, 2 minutes. Spread kale into a single layer on baking sheet and roast until leaves just begin to blacken and crisp, 8-12 minutes. Remove from oven and sprinkle with 2 tsp. lemon juice and ¼ tsp. pepper. While kale cooks, grill skewers.
Skewer and Grill the Pork
Heat an outdoor grill or grill pan over medium-high heat and lightly coat with cooking spray. Thread pork onto skewers, making sure pork is evenly distributed and spaced on skewers. Grill skewers until charred and pork reaches a minimum internal temperature of 145 degrees, 2-3 minutes.
Plate the Dish
Serve cauliflower and kale next to skewers. Brush or drizzle skewers with remaining jerk sauce to taste.