Italian Pork Ragu with Garlic Riced Cauliflower: #BeyondInspiralized

gluten freemeat & poultry
Italian Pork Ragu with Garlic Cauliflower Rice

Italian Pork Ragu with Garlic Cauliflower Rice

The next two days are two days that completely changed my life forever.

Today, four years ago, I quit my corporate job. I walked into my boss’s office, I quit, and I walked home, bought the domain “” and felt a level excitement for the future that I could never adequately put into words.

I felt like I had this huge opportunity in front of me and I knew I was going to take it. I could barely sleep that night, I really felt like a kid on Christmas Eve.

The next morning, I walked with Lu to work and on the way, I stopped at a local Starbucks and said “Wish me luck!” I went inside that Starbucks and started building Inspiralized. I started with building my social media handles, registering for a WordPress page, and creating an editorial calendar.

Italian Pork Ragu with Garlic Cauliflower Rice

I had absolutely no idea what I was going to do. I never thought about the financial part of things, I just knew that it had to work out. And if it didn’t, well, I’d cross that bridge when I got there. I’m not that big of a planner, can you tell?

Quitting my job and starting Inspiralized was the best thing I ever did (aside from marrying Lu, of course!) and I am so excited to celebrate my four-year blogiversary tomorrow- get ready for a fun giveaway!

Now, you may be wondering why today’s recipe isn’t spiralized. Well, considering I have published only spiralized recipes for the past four years, I figured today was a great day to post my first NOT-SPIRALIZED recipe. Gasp.

As you may know from my announcement on Instagram a few weeks ago, I’m in the process of writing my third cookbook (make sure you check out cookbook one and cookbook two) and the theme is “Inspiralized and Beyond.” In this book, I’ll be including spiralized recipes of course, but I’ll be going beyond the veggie noodle and sharing recipes that use vegetables in other creative, satisfying ways!

Italian Pork Ragu with Garlic Cauliflower Rice

I’m most excited for this cookbook because it accurately reflects how I eat – a mix of spiralized recipes and non-spiralized recipes. For example, cauliflower rice is a creative way to transform vegetables.

I’m going to posting one non-spiralized recipe monthly (the last Sunday of every month) and I’m proud to partner with Green Giant for my very first #BeyondInspiralized series post! Fairly recently, Green Giant launched a line of frozen riced veggie products, featuring three varieties:Riced Cauliflower Medley, Riced Cauliflower and Sweet Potato, Riced Cauliflower and Broccoli, and plain Riced Cauliflower, which I used in today’s recipe.

Italian Pork Ragu with Garlic Cauliflower Rice

Now, personally, I HATE ricing cauliflower. While it’s worth the pain, it’s just so messy! I’m finding little cauliflower bits for days in my kitchen. It’s also pretty time consuming. When I found out Green Giant launched a frozen riced cauliflower, I had to try it! Their Riced Cauliflower has larger cauliflower bits than you can create yourself at home with a food processor and thus, they’re more rice-like. I love the consistency and now my freezer is stocked with Green Giant’s riced veggies!

These Green Giant Riced Cauliflower bags are ideal for meal prep, so I decided to make a slow cooker Italian-style pork ragu to serve over the rice (because what’s more meal prep-friendly than your slow cooker?) The pork is slow cooked with fresh herbs and tomatoes for a velvety smooth ragu that’s aromatic. The cauliflower rice soaks up the sauce and softens underneath the pork.

Lu did a dance after he ate this, if that’s any indication of how tasty it is! To find these Green Giant products near you, try their “Where to Buy” locator.

And I’ll see you tomorrow on the blog to celebrate my 4-year blogiversary!

Note: This post was sponsored by Green Giant. However, all opinions are my own, always. Thank you to Green Giant for supporting Inspiralized! 

Now you can watch a cooking video of this recipe:


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 9 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Pork Ragu over Riced Cauliflower: #BeyondInspiralized

Prep Time20 mins
Cook Time5 hrs
Total Time5 hrs 20 mins


  • For the pork:
  • 1 large carrot peeled and diced
  • 1 medium onion chopped
  • 2 garlic cloves chopped
  • 3 sprigs fresh thyme
  • 3 sprigs fresh oregano
  • 1 bay leaf
  • 28 oz can crushed tomatoes
  • kosher salt and pepper
  • 2 pound boneless pork shoulder
  • For the cauliflower rice:
  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves minced
  • 1 teaspoon red pepper flakes
  • 4-5 bags of GreenGiant Riced Cauliflower
  • salt and pepper
  • grated Parmesan cheese to serve


  • In a 4 to 6 quart slow cooker, combine the carrot, onion, garlic, thyme, oregano, bay leaf, tomatoes, 1 teaspoon salt, ½ teaspoon pepper. Stir and add the pork and turn to coat.
  • Cover and cook until pork is tender enough to shred easily with a fork, on low for 7 to 8 hours or high for 5 to 6 hours.
  • Once pork is done, remove the pork pieces with tongs and shred with two forks. Place the shredded meat back in with the remaining sauce and stir. Cover and keep warm.
  • Heat 1 tablespoon of the oil in a large deep skillet over medium-high heat. Once oil is shimmering, add in half of the garlic and half of the red pepper flakes and stir until fragrant, about 30 seconds. Add in two bags of the cauliflower rice and stir well. Season generously with salt and pepper and let cook until rice is heated through. Set aside and repeat with remaining bags of cauliflower rice until they are all cooked.
  • Serve the cauliflower rice with the pork ragu and a side of Parmesan cheese.


Per serving (1 out of 10) - Calories: 295, Fat: 17g, Saturated Fat: 6g, Carbs: 15g, Fiber: 6g, Sugars: 8g, Protein: 22g, Sodium: 194mg

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


Renee says:
Can't wait to try this! How many servings does this recipe make?
Ali Maffucci says:
Happy you're going to try it! 10 servings!
Can't wait to try this one. My spiralizer( not the REAL one) was in storage waiting for my house in Florida to be built. So missed a of the healthy recipes I could have made! Happy to have it back, even though it's not the REAL one.. Thank you, Ali for a of your hard work!
Ali Maffucci says:
I hope you try it!! And thanks for the kind note.
Laura says:
I'm with you... ricing cauliflower is THE WORST. The cleanup is my worst nightmare! I'm so thankful my local Kroger store has bags of riced cauliflower for only a few dollars! This recipe looks divine! Thanks for sharing!
Joan says:
The recipe looks off. Is it 4-5 bags of the rice or 2 bags? The ingredients don't match up to the recipe - same with the garlic and red pepper flakes. Am I missing something?
Hillary Gras says:
I have to do batches of caulfilower rice and freeze them into individual sized portions. This usually happens when I see cauliflower on sale. Pinned this one!!
Amanda says:
recipe looks lovely however the instructions are off for the quantities required?
Nia says:
I am absolutely so proud of you and I don't even personally know you. I have been following your progress with Inspiralized from the beginning. I've been blogging for about 5 years and have had the pleasure of following along your successes. I remember when you only had about 500 followers and I once told my wife, "she's going to make it big!" wouldn't be where it is today if it weren't for the inspiration that I get daily from you and Inspiralized. Thank you for being you, Ali!
Becca says:
This was so perfect for a weeknight meal - I'm a working FTM and it's so hard finding full, hands off meals that are quick to get on the table at night. Would love some recommendations of similar recipes - I only get about an hour with our LO before he's ready for bed and I hate to spend any of that time cooking, but also hate to eat late because I'm still cooking after he goes down (and I go to bed early as well!) Thanks for all the great recipes and inspiration!
Donna says:
This looks and sounds wonderful. There is just the two of us. May I make this (severs 10) and then proportion the rest out in freezer bags ~ pork portions in one freezer bag & cauliflower portions in another bag? Love recipes where I can cook once and eat 3-4 times.
Meaghan says:
That would be great!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.