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© Meredith Corporation. All rights reserved. Used with permission.
Cut pork into bite-size pieces; set aside. Place cauliflower in a food processor. Cover and process with several on/off pulses until cauliflower is evenly chopped into rice-size pieces.
In a very large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add cauliflower and 1/8 teaspoon salt. Cook 8 to 10 minutes or until golden brown flecks appear throughout, stirring occasionally.
Meanwhile, in a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add meat and onion; cook about 3 minutes or until meat is starting to brown, stirring occasionally. Sprinkle with 1 1/2 tablespoons paprika, black pepper and the remaining 1/4 teaspoon salt. Cook and stir 1 minute more.
Add tomatoes, broth and banana peppers. Bring to a boil; reduce heat to medium-low. Cook, covered, 5 minutes. Increase heat to medium-high. Cook, uncovered, 4 to 6 minutes or until slightly thickened, stirring frequently. In a small bowl, stir together 1/3 cup sour cream and flour; stir into meat mixture. Cook and stir until thickened and bubbly.
Serve meat mixture over cauliflower "rice." If desired, top each serving with 2 teaspoons sour cream and a sprinkle of paprika.