Granted, lamb is an acquired taste, and with a powerful flavor it’s not always everyone’s favorite. But there’s a way to combat its unique profile by zhushing it up with herbs and spices. This recipe from Tasteaholics lets you get a hearty portion of meat protein and you can still enjoy the “rice” as it’s completely veggie.
Let us know your thoughts in the comments!
- 200 grams cauliflower florets
- salt, pepper
- 1 lb ground lamb
- 1 large egg
- 1 tsp salt
- 1 tsp fennel seed
- 1 tsp garlic powder
- 1 tsp pepper
- 1 tsp paprika
- 2 tbsp olive oil
- ½ yellow onion (chopped)
- 4 grams minced garlic
- 1 bunch fresh mint leaves (roughly chopped)
- 1 tbsp lemon zest
First, rice your cauliflower by pulsing it in a food processor until it resembles rice. Cook that in a lightly oiled pan, covered, for 8 minutes. Season it with salt and pepper to taste.
In a large bowl combine the lamb, egg, and spices. Mix well with your hands and form 12 to 15 meatballs. Set aside until step 5.
In a skillet over medium heat, add the oil and onion. Cook for 5-8 minutes, or until translucent.
Add in garlic and let cook until fragrant.
Next, add the meatballs into the pan cooking them on all sides. Cook until you no longer see pink and they are firm to the touch.
Divide the cauliflower rice into 4 equal portions.
Add some meatballs to each portion of the cauliflower rice and top with the fresh mint leaves and lemon zest. Enjoy!
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