Best 5 Lamb With Cauliflower Recipes

SPICY LAMB PATTIES WITH CAULIFLOWER-ALMOND RICE

Steps:

• For the patties: Combine the lamb, harissa, cumin, paprika, salt, pepper and garlic in a bowl and mix well by hand. Form into eight 1/2-inch-thick patties (3 to 4 inches across).
• Heat a grill pan over high heat. Grill the patties, working in batches if necessary, until the internal temperature reaches 160 degrees F, 1 to 2 minutes per side.
• For the rice: Combine the raisins and 1 cup of water in a microwave-safe bowl; microwave for 1 minute, then drain and set aside.
• Place the cauliflower florets in a food processor and pulse until the cauliflower resembles small pebbles, 3 or 4 pulses.
• Bring 1 1/2 cups water to a boil in a medium saucepan set over high heat. Add the cauliflower and cook, stirring, until tender, about 2 minutes. The water should be fully evaporated at this point, if not, drain the cauliflower using a fine mesh sieve.
• Remove the pan from the heat and stir in the raisins, almonds, parsley, lemon juice and olive oil. Season with salt and pepper.
• Serve the lamb patties over the cauliflower rice.

SHEET-PAN JAMBALAYA WITH CAULIFLOWER RICE

Steps:

• Preheat oven to 425°. Place the first 6 ingredients in a 15x10x1-in. baking pan. Drizzle with oil and sprinkle with 2 teaspoons Creole seasoning; toss to coat. Bake 8 minutes., Meanwhile, cook cauliflower according to package directions. Toss shrimp with remaining 2 teaspoons Creole seasoning. Add shrimp, tomatoes and cauliflower to pan; stir to combine. Bake until shrimp turn pink, 5-7 minutes longer.

LAMB WITH CAULIFLOWER

Steps:

• MAKE HOT SPICE MIX:.
• Dry roast all ingredients in heavy skillet over medium heat 5 to 10 minutes, until browned, stirring constantly.
• Cool completely, then grind to a fine powder in a coffee grinder, or in a Magic Bullet blender, or pestle and mortar.
• Store up to 2 months in an airtight container.
• LAMB DISH:.
• Trim excess fat from lamb; cut into 1-inch cubes. Set aside.
• In large heavy saucepan, heat oil. Add onions. Cook over medium heat 5 minutes, until soft, stirring frequently. Stir in gingerroot, garlic and 2 tablespoons of HOT SPICE MIX. Cook 1 minute. Add lamb; cook until browned all over.
• Stir in stock and salt; bring to a boil. Cover and simmer 25 minutes.
• Add cauliflowerets; cook another 5 to 10 minutes, until lamb and cauliflower are tender, stirring occasionally.
• Sprinkle in Garam Masala and lime juice and stir gently.
• Serve hot, garnished with lime slices.

LEBANESE LAMB & CAULIFLOWER STEW

Steps:

• Form the ground lamb into small meatballs, about 1 inch in diameter. Brown the meatballs in a little olive oil; set aside. Slice the onion thinly and saute in the oil the meatballs were browned in. Add the meatballs to the onion. Add the cinnamon, salt & pepper, beef broth and continue to simmer. Cut the cauliflower into flowerets and small pieces. Saute the garlic and cauliflower in another pan for about 15 minutes until the cauliflower is light to medium brown. Add the cauliflower to the lamb and onion mixture. Mix the tahini and lemon juice in a bowl; the tahini will thicken and fluff up rapidly. Add some of the broth from the lamb, onion and cauliflower mixture and stir into the tahini. Continue adding the broth until the tahini is thin enough, then add the tahini mixture to the lamb, onion and cauliflower. Simmer gently for 10 - 15 minutes.

INDIAN LAMB CHOPS WIH CURRIED CAULIFLOWER

Steps:

• Steam cauliflower until crisp-tender, about 4 minutes. Transfer to bowl; sprinkle with salt and pepper.
• Sprinkle lamb with salt, pepper, and 3/4 teaspoon curry powder. Heat oil in medium skillet over medium-high heat. Sauté lamb to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to plates. Pour off oil from skillet.
• Add 1 1/4 teaspoons curry powder and flour to skillet; whisk 15 seconds. Add broth, cream, and chutney. Boil until thick, whisking, 2 minutes. Add cauliflower and half of green onions; toss to heat through.
• Spoon curried cauliflower over lamb. Sprinkle with remaining green onions.