Cajun Pork and Cauliflower Traybake — Pushed for Time

Sometimes you just need something quick and easy. Whether it's hungry kids or just yourself, this Cajun pork and cauliflower traybake comes together with almost no prep and delivers real flavour for very little effort.

Take a Cajun blackening rub and add a spoonful to a bowl with a good glug of olive oil. Add your meat and vegetables of choice — mine happened to be pork and cauliflower, served alongside a vegetable couscous — and toss everything together, making sure it gets a good, even coating.

Spread it all out on a baking sheet and place in a hot oven at 200°C until cooked through. The cauliflower needs around 25 minutes or less; the pork a little longer, so check it before pulling everything out together.

This Cajun pork and cauliflower traybake is done in no time, with minimal preparation, and it's genuinely tasty, even if I do say so myself. Which I do. The blackening rub does most of the work, so there's no long ingredient list and no complicated method. It's the kind of thing that gets made on the nights when the fridge needs raiding and there isn't much time to think about it.

The Spice Behind This Cajun Pork and Cauliflower Traybake

The flavour here comes from a Cajun blackening rub: smoky, peppery and garlicky. Any good one will do, so use what's in your cupboard and adjust the spoonful to taste. Because it's a rub rather than a sauce, it clings to the pork and cauliflower and chars at the edges in the hot oven, which is where most of the flavour comes from.

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This Cajun pork and cauliflower traybake is featured in my pork recipes collection, proper cuts and honest cooking from Casa Adora and the road.

Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures – The Flexible Chef