Cauliflower Rice & Ground Lamb Skillet
Nutritional Information
A hearty one-skillet keto meal: riced cauliflower sautéed with ground lamb, fresh spinach and herbs. No processed ingredients and no added oils — the lamb provides rich, satisfying fat.
This recipe is originally for 3 servings. How many are you cooking for today?
- 1 1/3 lbs ground lamb (about 20% fat)
- 1 1/3 lbs cauliflower, riced (about 6 cups riced, 600 g)
- 5 1/4 ozs fresh spinach, roughly chopped
- 1 small red onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons chopped walnuts (about 14 g)
- To taste sea salt
- To taste freshly ground black pepper
- 1 medium lemon (optional squeeze for serving)
Heat a large skillet over medium-high heat. Add ground lamb and break into pieces. Cook until browned and cooked through, about 8–10 minutes. Season with salt and pepper.
Push lamb to one side of the skillet and add chopped onion and garlic; cook 2–3 minutes until fragrant and onion softens.
Add riced cauliflower and stir to combine with lamb and aromatics. Cook 5–7 minutes until cauliflower is tender but not mushy.
Stir in spinach and chopped cilantro until spinach wilts. Remove from heat and sprinkle chopped walnuts over the skillet. Finish with a squeeze of lemon if desired and serve warm.
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