Paprika Pork & Cauliflower Traybake

📝 Ingredients

• 500 g boneless pork shoulder
• 800 g potatoes
• 1 cauliflower (about 1 kg each, i.e. 700 g florets)
• 3 tbsp olive oil (1 for the meat, 2 for the vegetables)
• 2 tbsp sweet paprika + 1 tsp dried thyme
• 3 garlic cloves
• 250 g 2% Greek yoghurt
• 15 g fresh chives + ½ lemon (for the juice)
• Salt, black pepper

🍴 Utensils

• Large oven tray (roasting tin)
• Mixing bowl
• Bowl
• Chopping board
• Knife
• Scissors

📖 Steps

1. Preheat the oven to 220 °C (200 °C fan). Cut the pork into 3 cm cubes, trimming off the largest pieces of fat. In a large bowl, mix 1 tbsp oil, the paprika, thyme, crushed garlic, ½ tsp salt and some pepper, then coat the meat in it. Leave to marinate.
2. Wash the potatoes without peeling them and cut them into wedges about 3 cm thick, all the same size so they cook at the same rate. Spread them over the large baking tray, drizzle with 1 tbsp oil, season with salt, toss with your hands and roast for 15 minutes.
3. Meanwhile, remove the leaves from the cauliflower and cut it into walnut-sized florets, halving the largest ones. Rinse them, then dry them well in a tea towel: if wet, they steam instead of roasting.
4. Take out the tray and add the florets and the pork cubes with their marinade. Drizzle the cauliflower with the last spoonful of oil, season with salt, toss and spread everything out in a single layer: if crowded, the pieces won't brown.
5. Roast for 25 minutes, stirring halfway through, until the meat is nicely browned and cooked through (the juices from a pierced cube should run clear), the cauliflower is charred at the edges and the potatoes are easily pierced with a knife.
6. While it cooks, finely snip the chives with scissors. In a bowl, mix them into the Greek yoghurt with the juice of the half lemon, a pinch of salt and some pepper. Keep the sauce in the fridge until serving.
7. If the vegetables lack colour at the end of cooking, put the tray under the grill for 3 minutes, keeping an eye on them so they don't burn. Leave to rest for 2 minutes, divide between 4 plates and serve with the chilled yoghurt and chive sauce on the side.