Curtis Stone's roast pork with cauliflower salad

Give classic roast pork and crackling the Curtis Stone treatment by serving it with a salad of grilled cauliflower, pomegranate seeds and toasted almonds.



Note: + 25 mins resting time

1h 50m


  • 2.5kg Coles Australian Pork Boneless Leg Roast
  • 2 medium heads cauliflower
  • 4 spring onions, white and green parts divided, thinly sliced
  • 60g butter (optional)
  • 2 tbs extra virgin olive oil
  • 1 cup each flat-leaf parsley and mint leaves
  • ½ cup (80g) pomegranate seeds
  • ½ cup (80g) natural almonds, toasted, coarsely chopped
  • 1 lemon, juiced



Position a rack in centre of oven. Preheat to 200°C (180°C fan-forced). Using a sharp knife or box cutter, deepen scoring in skin and fat of pork (don’t cut through the meat). Place in a roasting pan. Season generously with salt. Roast for 1 hour 10 mins or until an instant-read thermometer inserted into centre reads 45°C.


Increase oven temperature to 240°C (220°C fan-forced). Roast pork for a further 30 mins (about 20 mins per 500g total cooking time) or until pork skin is crisp and crackling and an instant-read thermometer inserted into the centre of pork reads 60°C. Transfer pork to a carving board and rest for 25 mins. Reserve pan juices and keep warm.


Meanwhile, remove and reserve smaller light green leaves from cauliflower (discard thick green leaves). Cut cauliflower heads in half. Cut small florets (about 2cm) from core. Reserve florets in a large bowl with cauliflower leaves and white parts of spring onions.


Cut cauliflower cores into 2cm pieces. Place in a saucepan with butter, if using, ¾ cup (185ml) water and 1 tsp sea salt flakes. Cover and cook over medium heat, stirring occasionally, for 18-20 mins or until cauliflower is tender. Set aside to cool slightly. Transfer cauliflower mixture to a blender and blend until smooth. Season with salt. Keep warm.


While pork rests, preheat grill, setting rack 14cm from heating element. Toss reserved cauliflower mixture with the oil and spread evenly over a baking tray. Sprinkle with salt. Cook under grill for 10 mins or until just tender.


Transfer grilled cauliflower mixture to a large bowl. Add parsley, mint, pomegranate seeds, almonds, 2 tbs lemon juice and green parts of spring onions. Toss to combine. Season with salt, pepper and more lemon juice, if needed. Spread cauliflower puree over a serving platter and top with cauliflower salad.


Carve pork and serve with reserved pan juices and cauliflower salad.

Dietary Information


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