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.

This Cajun pork and cauliflower traybake is proof that quick cooking doesn't mean bland cooking. The blackening rub does most of the work, so there's no need for a long ingredient list or a complicated method — just good spice, a hot oven, and food on the table fast. 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

I use a Cajun blackening rub from Salsa y Especias Sierra Nevada — small-batch, 100% natural, and a proper step up from most of what you'll find on a supermarket shelf.

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

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