- 2 lbs pork belly, skin scored - Salt and pepper to taste - 1 tablespoon smoked paprika - 1 teaspoon garlic powder - 1 head cauliflower, cut into florets - 2 tablespoons olive oil - 1/4 cup heavy cream - Fresh thyme for garnish

1. Preheat your oven to 275°F (135°C). 2. Season the pork belly generously with salt, pepper, smoked paprika, and garlic powder. 3. Place the pork belly on a roasting rack in a baking dish and roast for about 2.5 hours until tender. 4. Increase the oven temperature to 425°F (220°C) and roast for an additional 20 minutes to crisp up the skin. 5. Meanwhile, toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for about 25 minutes until golden brown. 6. Transfer roasted cauliflower to a blender or food processor, add heavy cream, and blend until smooth to create the smoked cauliflower purée. 7. Slice the crispy pork belly and serve over a bed of smoked cauliflower purée. 8. Garnish with fresh thyme.