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Sauteed Cauliflower and Snow Peas

Sauteed Cauliflower and Snow Peas

Course Side Dish
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings
Calories 206kcal
Author Liza Agbanlog


  • ½ lb pork shoulder or belly
  • 1 tsp kosher salt plus more to taste
  • 2 tbsp canola oil
  • 1 medium onion, sliced
  • 2 cloves garlic, chopped
  • 1 head of cauliflower, around 2 lbs, cut into florets
  • 5 oz snow peas, trimmed
  • 1 small carrot, around 3 oz, peeled and julienned
  • Freshly cracked black pepper


  • Place the pork in a medium saucepan and then pour enough water to cover the pork. Bring to a boil. Add salt, lower heat to medium and cook, covered until tender, about 30 minutes. Drain the pork and reserve 2 cups of the broth.
  • Slice the pork into thin strips. Set aside.
  • Using a non-stick pan, heat the oil over medium high heat. Add the onion and garlic, and saute until onion starts to soften, about 2 minutes.
  • Add the pork and stir for 1 minute. Add the broth, cauliflower and carrot, and cook covered for 3 minutes. Add the snow peas and continue cooking for another 1 minute. Season with salt and pepper to taste.
  • Serve hot with steamed rice.


Calories: 206kcal | Carbohydrates: 19g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 693mg | Potassium: 975mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3935IU | Vitamin C: 134.6mg | Calcium: 86mg | Iron: 2.2mg