Cauliflower Rice with Spiced Ground Lamb & Mint
Nutritional Information
A fragrant skillet of grated cauliflower ‘rice’ tossed with seasoned ground lamb, onion and fresh mint. Whole‑food, hearty and keto‑centric with no added processed fats.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs ground lamb (preferably 85/15)
- 3 cups cauliflower rice (freshly grated)
- 1 small onion (finely chopped)
- 1 clove garlic (minced)
- 1 teaspoon ground cumin
- 2 tablespoons fresh mint (chopped)
- 1 tablespoon fresh lemon juice
In a large skillet over medium heat, brown ground lamb, breaking it into pieces. Cook until no longer pink and excess liquid evaporates, about 8–10 minutes.
Add chopped onion and garlic; cook 3–4 minutes until softened. Stir in cumin and cook 30 seconds to bloom the spice.
Add cauliflower rice to the skillet and cook 5–6 minutes, stirring, until just tender. Remove from heat and fold in chopped mint and lemon juice. Season to taste.
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