

Turmeric cauliflower rice with grilled lamb cutlets
Ingredients
- 2 tablespoons low-fat plain yoghurt
- 1 tablespoon rogan josh curry paste (check it’s gluten free)
- 12 lean french-trimmed lamb cutlets (around 400g)
- 600g cauliflower, chopped
- 1 tablespoon olive oil
- 1 red onion, finely chopped
- 2 cloves garlic, crushed
- 1 tablespoon finely grated fresh ginger
- 2 teaspoon mustard seeds
- ½ teaspoon ground turmeric (check it’s gluten free)
- 350g broccoli, cut into florets
- 1 large red capsicum, sliced
- 4 tablespoons chopped fresh coriandercilantroX leaves, plus extra to garnish
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Instructions
1 In a shallow glass or ceramic dish, combine the yoghurt and curry paste. Add the lamb and turn to coat. Cover and marinate in the fridge for at least 30 min.
2 Blitz the cauliflower in a processor, in batches, until it’s reduced to coarse crumbs.
3 Heat a griddle pan or grill over a high heat, then cook the lamb for 3–4 min on each side. Transfer to a plate, cover loosely with foil and set aside to rest for 5 min.
4 Meanwhile, heat the oil in a large deep non-stick frying pan over a medium-high heat. Sauté the onion for 3 min. Add the garlic, ginger, mustard seeds and turmeric, then cook, stirring, for 1 min or until fragrant. Add the cauliflower ‘rice’, broccoli and capsicum with 3 tablespoons water. Cook, stirring, for 3 min or until just tender. Stir through the coriander. Serve the cutlets with the cauliflower ‘rice’, garnished with extra coriander.
Nutrition Info (per serve)
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Calories 355 cal
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Kilojoules 1485 kJ
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Protein 30 g
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Total fat 16 g
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Saturated fat 4.6 g
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Carbohydrates 17 g
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Sugar 12 g
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Dietary fibre 8.6 g
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Sodium 276 mg
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Calcium 141 mg
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Iron 4 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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