Healthy Facts:
- Lamb is packed with heart-healthy B vitamins, as well as CLA and omega-3s that burn fat and reduce inflammation
- Cauliflower’s powerful antioxidant potential comes from its high quantity of vitamins C and K
- Almonds contain antioxidant-rich vitamin E and healthy fats that lower bad cholesterol
- Raisins are rich in the trace mineral boron, which helps build strong bones
10 Min Cook Time |20 Min Prep Time | Serves 4|458 Calories per Serving
Ingredients
- 1 pound ground lamb
- 4 cloves garlic, minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon hot paprika
- 2 teaspoons harissa
- 1/4 teaspoon plus 1 dash sea salt
- 1 pinch plus 1 dash black pepper
- 1 large head cauliflower, cut into 2-inch florets
- 1/3 cup golden raisins
- 1/3 cup sliced toasted almonds
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
What You Need
- Food processor
- Measuring cups
- Measuring spoons
- Large bowl
- Grill pan
- Microwaveable bowl
- Medium saucepan
- Wooden spoon
- Cutting board
- Sharp knife
How To Make It
- Combine ground lamb, garlic, cumin, paprika, harissa, 1/4 teaspoon salt and 1 pinch pepper in a bowl and mix well by hand.
- Form the meat mixture into eight 1/2-inch-thick patties (3 to 4 inches across). Press an indent in the center of each patty.
- Heat the grill pan over high heat, then add the patties, working in batches as necessary, cooking 1 to 2 minutes per side or until the internal temperature reaches 160 degrees F.
- In a microwave-safe bowl, combine the raisins and 1 cup of water. Microwave for 1 minute, then drain and set aside.
- Place the cauliflower florets in a food processor in 3 to 4 batches. Pulse 3 or 4 times until the cauliflower resembles small pebbles.
- Bring 1 1/2 cups of water to a boil in a medium saucepan over high heat. Add the cauliflower and cook, stirring, until tender, about 2 minutes.
- Remove from heat. Stir in the raisins, almonds, olive oil, lemon juice and chopped parsley. Season to taste with remaining salt and pepper. Note: Water should be fully evaporated. If not, drain the cauliflower before proceeding.
- Serve the lamb over the cauliflower rice.
