Pork and Cauliflower Soup

"Leftovers" is an ugly word to me.  I have never liked to eat the same thing again, just to keep from throwing it away.  This recipe is a wonderful, easy dinner that uses food that might find the fate of the garbage can. 
You  could use any type of leftover, cooked meat but I use pork because when I purchase it, it is usually as a loin roast.  I slice it into the cuts that I want, roasts, chops, or stew meat.  This was the rest of a roast that was grilled on the pit.  If you decided to make it from raw meat,  simmer the meat in a little stock until it is tender and cooked.

At this point, I would like to address cooking pork.  I know that there are a lot of theories on how done pork can and should be.  I was raised on a farm with brothers, who won blue ribbons on swine, at live stock shows. I have been a meat cutter for many years, so I have to say this about pork:  Cook it until it is WELL DONE.  Please resist the urge to cook it to medium.  Just because it is well done, does not mean that it is tough. Swine farming has changed over the past fifty years and the feed for hogs has changed, as well. Pork is safe, delicious, lean, and fairly inexpensive compared to other lean meats.  Please remember to handle it properly and cook it thoroughly.

Okay, enough of the soap box.  Here is the recipe:

Pork and Cauliflower Soup

Leftover, cooked pork, cut into small pieces
1 onion, chopped
1/2 of a small cauliflower, coarsely chopped
1 Cup of Chicken Stock
1 14.5 ounce can of tomatoes with olive oil and garlic
1 teaspoon each garlic powder, tarragon, and basil
2 Tablespoons oil
Water

In a large stock pot, heat oil and saute' onion until clear. Add the rest of the ingredients and simmer, adding water as needed.  Cook until cauliflower is tender.  Taste and add salt and pepper, if needed

This dish only takes a few minutes to cook and for the flavors to blend.

Yummy and Easy.  What more could you ask for.

Enjoy!

Deloris