- 1 pound ground lamb
- 1 large clove of garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sea salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 tbsp lemon juice
- 1-2 tablespoons of avocado or walnut oil
Preheat the oven to 400 degrees F.
In a mixing bowl, combine the ground lamb, garlic, oregano, garlic powder, sea salt, and black pepper until the spices are all well incorporated into the meat.
Form the meat into approximately 9-12 meatballs and place into an oven safe dish.
Bake for 20-25 minutes or until the meatballs are cooked all the way through or is just slightly pink in the center.
Drizzle extra virgin olive oil over the meatballs upon serving.
- 1 head organic cauliflower
- sliced organic kale (optional)
- 1 tablespoon avocado or walnut oil
- sea salt
- tumeric (optional)
- Cut the cauliflower into large pieces: Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets.
- Transfer the cauliflower to a food processor: Don’t fill the food processor more than 3/4 full; if necessary, process in two batches.
- Pulse the cauliflower until completely broken down: Process the cauliflower in 1-second pulses until it has completely broken down into couscous-sized granules. (Alternatively, grate the florets on the large holes of a box grater.)
- Pull out any unprocessed pieces: Some florets or large pieces of cauliflower might remain intact. Pull these out and set them aside. Transfer the cauliflower couscous to another container and re-process any large pieces.
- Optional: add thinly sliced kale into processed cauliflower.
- Cooking cauliflower rice: Cooking makes the cauliflower more tender and rice-like. Warm a tablespoon of oil in a large skillet over medium heat. Stir in the cauliflower and sprinkle with a little salt and tumeric. Cover the skillet and cook for 5 to 8 minutes, until tender. Use or serve immediately, or refrigerate the for up to a week.
- Freezing raw cauliflower couscous: The cauliflower rice can also be sealed in airtight containers or bags and frozen for up to three months. Thaw on the counter for a few minutes before using or cooking.