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Keto Moroccan Lamb Stuffed Cauliflower

This deliciously tender cauliflower is stuffed with Moroccan spiced lamb and coated in a rich tahini and yogurt dressing.

A great alternative to Sunday lunch, this is perfect with a simple green salad or steamed green beans.

191 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Step 1

Preheat the oven to 400 degrees Fahrenheit.
Step 2

Remove the stalk from the cauliflower carefully tying to not break any florets. Place the cauliflower in a large pan and cover with water. Bring to a boil and simmer for 8-10 minutes until just tender. Drain and set aside to cool.
Step 3

Whilst the cauliflower is cooking, add the lamb to a food processor along with the garlic, tomato purée, pine nuts, dried spices and herbs, fresh cilantro, salt and pepper. Pulse to combine.
Step 4

Add the egg and blend again until well combined.
Step 5

Carefully stuff the base of the cooled cauliflower and any gaps between the florets with the lamb mixture, taking care not to snap the florets.
Step 6

Place the cauliflower in an oven proof dish, top side up.
Step 7

Add the yogurt to a mixing bowl along with the tahini, lemon juice, olive oil and a pinch of salt and pepper. Whisk together until smooth.
Step 8

Cover the cauliflower liberally with the yogurt sauce.
Step 9

Transfer to the oven to bake for 40 minutes until golden brown all over and piping hot through.

Ingredients