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I’ve been meaning to post a paleo-friendly cauliflower recipe for ages now, so here’s a Middle eastern lamb and cauliflower.
- 250g lean lamb backstrap or loin
- 1 tsp ground cumin
- 1 tsp ground allspice
- Sea salt and cracked pepper
- 3 tbs olive oil, separated
- 1 head cauliflower florets, chopped into small pieces
- Half a handful of flat leaf parsley
- Half a handful of mint
- Juice of 1 small lemon
- 1 red onion, cut into wedges
- 2 small handfuls of vine ripened tomatoes
Preheat the oven to 200 degrees celcius. Place the tomatoes in a roasting tray and cook for 30 minutes.
Mix the cumin, allspice, a pinch of sea salt and cracked pepper in a bowl with the oil. Add in the lamb and coat with the spice mix.
In a food processor chop the cauliflower into small grain size pieces.
Heat up a wok and a fry pan to medium heat.
Add the lamb to the frypan and cook until it’s medium-well done.
In the wok add 1 tbs olive oil and cook the red onion until softened. Add the cauliflower and the remaining 1 tbs olive oil, turn up the heat, and continue to toss the mixture in the wok.
Once the lamb is cooked remove it from the pan and let it rest and bleed for a couple of mintues.
While the lamb is resting turn the heat off the cauliflower and crack in a pinch of pepper an sea salt and the lemon juice.
Plate up a bed of cauliflower, tear up the mint and parsley and sprinkle this on top, and add the roast tomato and baba ghanoush to the plate.
Slice the lamb, lay it on the bed of cauliflower and serve.
This was such a satisfying meal, without it being heavy. And it suits paleo and low-carb diets. Perfect!