My sweety picked up a bone in pork roast for $1.98 a pound so I thought I'd surprise her when she got home from work.
I like to sear the pork roast in bacon fat (as you can see below) in our awesome Lodge Dutch Oven. Then I dumped a whole bag of cauliflower that was turning brown and needed to be used up, into a stock pot of boiling water for six minutes drained off the water and used half a cup of cream cheese, half a stick of butter, garlic powder, salt and pepper to taste and stirred it up with a wooden spoon. I don't like to blend or pure' the cauliflower because lets face it. It's not going to be mashed taters no matter how much you may want it to be.
The wooden spoon leaves chunks of cauliflower that have their own signature texture and tasty flavor. I also seer some of the onions, and carrots in a different pan with bacon fat and celery salt, garlic powder and whatever spices you like. Then, I throw all the veggies plus a box of meat stock and quarter bottle of Joseph Handler "Sweet Red" wine (because it's pork and sweetness won't hurt the flavor one bit.) in the Dutch Oven with the five pound roast for two and 3/4 hours at three fifty.
(Click the Photos and they expand.)
Update on Arrowroot, Yes it's Paleo friendly and Gluten Free, however Arrowroot isn't low carb per se, it has about the same amount of carbs as corn starch. Most paleo's would argue it's a better form of starch. Here's a link to a website where They love to talk about this stuff, it's called Marks Daily Apple.
so there it is, a good Paleo friendly dinner.