Cauliflower-Lamb Skillet with Fresh Mint and Pine Nuts
Nutritional Information
A robust, whole-food keto skillet: riced cauliflower paired with juicy ground lamb, bright mint and crunchy pine nuts — no added oils.
This recipe is originally for 2 servings. How many are you cooking for today?
- 10 5/8 ozs cauliflower (about 1 small head), pulsed into rice-sized pieces
- 7 ozs ground lamb (preferably grass-fed)
- 1/2 oz pine nuts
- 1/3 oz fresh mint, finely chopped
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 pinch sea salt and black pepper to taste
In a dry skillet over medium heat, toast pine nuts, tossing frequently, until lightly golden. Remove and set aside.
Increase heat to medium-high and add ground lamb to the same skillet. Break up and cook until browned and cooked through, letting some fat render from the meat (about 6–8 minutes). Season with salt and pepper.
Add minced garlic and riced cauliflower to the skillet. Cook, stirring, until cauliflower is tender-crisp, about 4–6 minutes.
Stir in lemon juice and chopped mint, then fold in toasted pine nuts.
Adjust seasoning and divide between plates.
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