Spiced Lamb and Cauliflower Rice Pilaf
A warmly spiced, one-pan lamb and cauliflower rice pilaf packed with bold flavors and finished with fresh herbs and olive oil.
Ingredients
1 lb ground lamb
1 small onion, finely chopped
3 cloves garlic, minced
1 tsp ground turmeric
1 tsp ground cumin
½ tsp ground coriander
½ tsp coarse sea salt
½ tsp cracked black pepper
2 cups cauliflower florets (for cauliflower rice)
1 Tbsp butter or beef tallow (for cooking)
1 Tbsp extra virgin olive oil (for finishing)
Fresh parsley or cilantro, chopped (for garnish)
Macronutrients
Protein: 83g
Fat: 120g
Carbs: 23g
Preparation
Heat butter or tallow (1 Tbsp) in a large skillet over medium heat. Add chopped onion (1 small) and sauté until translucent, about 4–5 minutes. Add minced garlic (3 cloves) and cook for 1 minute until fragrant.
Add ground lamb (1 lb) to the skillet and cook, breaking up with a spoon, until browned and cooked through, about 8–10 minutes.
Stir in turmeric (1 tsp), cumin (1 tsp), coriander (½ tsp), salt (½ tsp), and pepper (½ tsp). Cook for another 2 minutes to let the spices bloom.
Meanwhile, pulse cauliflower florets (2 cups) in a food processor until they resemble rice grains. Add cauliflower rice to the skillet and sauté for 5–6 minutes until tender.
Remove from heat and drizzle extra virgin olive oil (1 Tbsp) over the pilaf. Garnish with fresh parsley or cilantro.
SATURDAY 250816