Cauliflower Lamb Pilaf with Toasted Pine Nuts
Nutritional Information
A grain-free pilaf using riced cauliflower and rich ground lamb. Toasted pine nuts add buttery texture and healthy fats—no oils or processed ingredients.
This recipe is originally for 2 servings. How many are you cooking for today?
- 7 ozs cauliflower, riced (about 1 small head)
- 5 5/8 ozs ground lamb (preferably 80/20)
- 3/4 oz pine nuts
- 1 1/8 ozs yellow onion, finely chopped
- 1/3 oz fresh parsley, chopped
- 1 clove garlic, minced
- 1 piece lemon (juice)
Break cauliflower into florets and pulse in a food processor to rice, or grate with a box grater. Set aside.
In a heavy skillet over medium heat, crumble ground lamb and cook until browned and cooked through, stirring to break up lumps (lamb renders its own fat). Add chopped onion and garlic and cook until softened.
Stir in riced cauliflower and cook 4–6 minutes until tender. Remove pan from heat and fold in chopped parsley, toasted pine nuts (toast briefly in a dry pan), and a squeeze of lemon juice.
Adjust seasoning and serve warm.
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