Cauliflower couscous is my new favourite thing. Beautiful, fragrant and packed with flavour, this keto couscous is a joy to eat! The terms keto and couscous don’t normally go together but by swapping out real couscous for a really healthy cauliflower couscous, you get a similar texture and a great vehicle for loading up with herbs and spices which make this such a wonderful keto side dish. It could be a main dish in its own right, loaded up with veggies this would make an amazing vegan lunch. Paired with a rack of lamb though, this is a massive treat.
For the lamb, I bought the best organic meat that I could find from the wonderful farmers’ market in Stroud (our little town). Instantly, half the work of this dish is done for you. Buying better quality meat delivers tons more flavour, meaning you can keep things really simple. I seasoned the meat generously, then spiced it up further with some freshly-ground cinnamon. Cooked quickly to add colour whilst remaining seriously juicy inside, it tastes absolutely wonderful.
Rack of lamb is expensive so this one is definitely for more special occasions, but I’m going to be cooking up this couscous (or variations of it) on a weekly basis! It can be quite tricky to think of an interesting keto sides, but cauliflower has turned into my new best friend.
RACK OF LAMB & HARISSA CAULIFLOWER COUSCOUS
- 1 Cauliflower chopped into smaller florets
- 1 small red onion very finely diced
- 1 handful parsley finely chopped
- 1 handful mint finely chopped, reserve some small mint leaves for garnish
- 1 handful coriander finely chopped
- 0.5 pomengranate – seeds
- 1 tsp harissa heaped
- 1.5 tbsp olive oil extra-virgin
- 1 rack of lamb 6-bone, trimmed and halved
- 2 tsps cinnamon
- 2 tsps olive oil
- Freshly ground black pepper
- Preheat the oven to 180°C or 350°F.
- In a food processor, pulse cauliflower into couscous-sized grains and spread thinly on a baking tray. Roast for 15-20 minutes (stir after 10). Allow to cool. In a bowl, combine cauliflower with all other couscous ingredients and stir thoroughly.
- Increase oven to 220°C or 430°F. Season lamb generously with salt and pepper, then sprinkle each rack with ½ the cinnamon and olive oil. Place frying pan over high-heat. Place both lamb racks fat-side down and allow to colour. Sear each of the remaining sides then place in oven for 10 minutes (3). Allow to rest for 5 minutes before slicing into cutlets.
- Serve cutlets with couscous and a touch of harissa on each plate and garnish with reserved mint leaves.