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The 2014 Holiday Dinner: Pork Loin Roast with Sicilian Cauliflower

By biggirlssmallkitchen · From Open Recipes · 18 ingredients
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Why it works: Pork and cauliflower match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and 116 recipes mention both. Both carry 3-ethylphenol, which smells must. The science ↓

The recipe

Serves 4

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By biggirlssmallkitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pork + cauliflowertop 10% of all pairs
    Aroma overlapstrong
    Mentioned together116 recipes

    Shared aroma: 3-ethylphenol (must).

  2. Rosemary + thymetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,340 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Thyme + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Pepper + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,118 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Garlic + chivetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,148 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the chive

How well each one fits the dish's main ingredients (garlic, olive, pepper, rosemary, thyme, pork, parsley):

  1. Tomatobetter flavor fit
  2. Potatobetter flavor fit
  3. Carrotbetter flavor fit
  4. Chivethe original

Fit is the average pairing score against garlic, olive, pepper, rosemary, thyme, pork, parsley. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).