Low Carb Mediterranean Cabbage and Lamb Bowl
How to Make It
Step 1
Add the cauliflower rice to a small saucepan with two tablespoons of water. Simmer the rice for 3-4 minutes until tender and cooked through. Drain away any excess water and set aside to steam dry. The rice needs to be as dry as possible for the hummus.
Step 2
Add the cooked cauliflower rice to a food processor. Add 1 small garlic clove, the lemon juice, half a teaspoon of salt, and the tahini. Blend to combine until smooth and creamy.
Step 3
Add a tablespoon of olive oil to the food processor. Blend to combine until smooth and you have a hummus-like consistency. Taste and adjust the seasoning as desired, adding more salt, lemon, tahini or oil.
Step 4
Thinly slice the red cabbage. Heat a tablespoon of olive oil in a large skillet over a medium/high heat. Add the cabbage and pan fry for 4-5 minutes to soften.
Step 5
Add the ground lamb to the skillet with the cabbage. Add the cinnamon, cumin, coriander and a pinch of salt and pepper. Stir well to combine. Continue to pan-fry over a medium/high heat until the lamb is completely cooked through.
Step 6
Roughly chop the cilantro and slice the olives in half. Divide the lamb between 4 serving bowls. Top each bowl with an even serving of the cauliflower hummus. Scatter the olives over the lamb bowls. Sprinkle over the toasted pine nuts and fresh chopped cilantro to serve.
Ingredients
- Lamb, Ground – 18 ounce
- Pitted Kalamata Olives by Mezzetta – 12 olives
- Red Cabbage – 3 cup
- Pine Nuts – 2 tablespoon, whole pieces
- Cilantro – 2 tablespoon
- Tahini – 2 teaspoon
- Olive Oil – 2 tablespoon
- Cauliflower Rice – 1-½ cup
- Cumin, Ground – 1 teaspoon
- Ground Coriander – 1 teaspoon
- Garlic – 1 clove
- Lemon Juice – 1 tablespoon
- Salt, Sea Salt – ½ teaspoon
- Cinnamon, Ground – ½ teaspoon
- Black Pepper – ⅛ teaspoon