- 1.5 lbs pork belly, skin scored - Salt and freshly ground black pepper - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 head cauliflower, cut into florets - 2 tablespoons unsalted butter - 1/4 cup heavy cream - Fresh thyme for garnish

Preheat your oven to 300°F (150°C). Season the pork belly generously with salt, pepper, and smoked paprika. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork belly on all sides until golden brown. Transfer the skillet to the preheated oven and roast for about 2 hours or until tender. While the pork is roasting, steam the cauliflower florets until soft. In a blender, combine steamed cauliflower, butter, and heavy cream. Blend until smooth to create a purée. Season the purée with salt and pepper to taste. Once the pork belly is done, let it rest for a few minutes before slicing. Serve slices of pork belly over a bed of smoked cauliflower purée and garnish with fresh thyme.