Keto Moroccan Lamb Stuffed Cauliflower

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    50 min

  • ready time

    ready time

    1 h 5 min

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.

  • Net Carbs

    4.2 g

  • Fiber

    2.5 g

  • Total Carbs

    6.8 g

  • Protein

    12.4 g

  • Fats

    13.2 g

191 cals

Keto Moroccan Lamb Stuffed Cauliflower

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Ground Lamb

    Ground Lamb

    9 ounce

  • Cauliflower, Raw

    Cauliflower, Raw

    1 medium - head - 5" to 6" diameter

  • Raw Egg Whole

    Raw Egg Whole

    1 small

  • Cumin, Ground

    Cumin, Ground

    1 teaspoon

  • Spices Dried Cilantro Or Coriander Leaves

    Spices Dried Cilantro Or Coriander Leaves

    1 tsp

  • Ras El Hanout

    Ras El Hanout

    1 x 1 teaspoon

  • Cinnamon, Ground

    Cinnamon, Ground

    1 teaspoon

  • Tomato Puree

    Tomato Puree

    1 tablespoon

  • Garlic, Fresh

    Garlic, Fresh

    1 clove

  • Pine Nuts

    Pine Nuts

    1 tablespoon, whole pieces

  • Yogurt, Plain, Whole Milk

    Yogurt, Plain, Whole Milk

    1 cup

  • Tahini

    Tahini

    2 teaspoon

  • Lemon Juice, Fresh

    Lemon Juice, Fresh

    1 teaspoon

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Cilantro

    Cilantro

    ¼ cup, chopped

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

Recipe Steps

steps 9

1 h 5 min

  • 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 2
  • 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 3
  • Step 4

    Add the egg and blend again until well combined.
    Step 4
  • 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 5
  • 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 7
  • Step 8

    Cover the cauliflower liberally with the yogurt sauce.
    Step 8
  • Step 9

    Transfer to the oven to bake for 40 minutes until golden brown all over and piping hot through.
    Step 9

Comments 1

  • Clseeley

    Clseeley a year ago

    Cooked for 15 minutes in water, then 70 minutes in oven..it was good, just not great. Really like the meat flavor, just think how it was cooked was silly..lol