Cauliflower-Walnut Tabbouleh with Grilled Lamb Medallions
Nutritional Information
Riced cauliflower replaces grains in a parsley-heavy tabbouleh with chopped walnuts and lemon, paired with simply seasoned grilled lamb medallions. Whole-food fats from walnuts and lamb keep this fully keto without added oils.
This recipe is originally for 2 servings. How many are you cooking for today?
- 10 5/8 ozs lamb tenderloin, sliced into 6 medallions
- 10 5/8 ozs cauliflower florets (to rice)
- 2 1/8 ozs walnuts, toasted lightly in dry pan and chopped
- 1 cup fresh parsley, finely chopped
- 1 small tomato, seeds removed and finely chopped (optional small amount)
- 1 large lemon (juice and zest)
- 1 clove garlic, minced
- 1 pinch sea salt
- 1 pinch black pepper
Pulse cauliflower florets in a food processor until rice-sized. Transfer to a bowl and gently squeeze with a clean cloth to remove excess moisture.
Combine riced cauliflower with chopped parsley, chopped walnuts, minced garlic, lemon zest and lemon juice, tomato (if using), salt and pepper. Mix and refrigerate to meld flavors.
Season lamb medallions with salt and pepper. Grill or sear in a hot dry skillet 3–4 minutes per side for medium-rare (adjust time to preference). Rest 5 minutes.
Serve lamb medallions over cauliflower-walnut tabbouleh, garnish with extra parsley and lemon wedges.
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