Cauliflower & Lamb Hash
The thing I love about making a delicious hash is that you really can't mess it up. You have the freedom to choose from a variety of meats or veggies, and it doesn't need to look pretty. It is a no stress recipe. What's not to love?
I'm doing some healing work on my digestive system and currently not consuming grains or starchy vegetables. That said, I opted to go sans potatoes and what did I use instead? Insert cauliflower. Cauliflower is a great replacement for starchy vegetables. It's flavor is mild and with its rice like texture it can go with just about anything. Cauliflower is a member of my beloved cruciferous family like broccoli, cabbage, brussel sprouts and kale. This spongy, cream colored veggie is a great source of Vitamin C and K (crucial for proper blood clotting & maintaining good bone health), and contains a decent amount of B complex vitamins like folate, B5, B6 along with minerals like potassium and manganese. With its anti-inflammatory, anti-oxidant, and cancer-preventing properties, this is one white colored food you can eat copiously--guilt free.
As for the lamb, red meat has numerous health benefits despite mass media's efforts to convince you otherwise. Truth is red meat is a great source of vitamins and minerals including zinc and iron. It also provides a beneficial ratio of omega-3 to omega-6 (you need higher amounts of omega 3), particularly when you consume organic and pasture raised, which is the best way to purchase meat, eggs and butter. Not only are you boosting your health by consuming the best nutrients available, but you are supporting humane and sanitary farming practices that have less of an impact on the environment compared to factory farming. To read more in depth nutritional information about red meat, check out these posts from Chris Kresser and Mark's Daily Apple.
Now on to the hash...
I've made this recipe several times and tried different alterations each time around. I must say I was pleased (and stuffed) every time. I included the options that I adore and hope you will give them a try (see capers!).
Serves 2-4 people
Ingredients:
1 head of cauliflower
1 small-medium red onion, sliced
1/2 head of medium size cabbage
12 oz minced organic pastured raised lamb
1 egg (more for option 2)
1 Tbs ghee
1 Tbs coconut oil
1 heaping Tbs ground coriander
1 tsp garlic powder
1/2 tsp himalayan or celtic sea salt
1/2 tsp black pepper
1/2 teaspoon turmeric
1/2 lemon
Option 2-Top with capers! This totally changes the taste, but is quite tasty if you like capers.
Option 3- Crack 2-4 eggs on top of hash while cooking on medium heat. Cover with lid and cooked until eggs are cooked to desired consistency.
Instructions:
1. Preheat oven to 400F.
2. Break up cauliflower into florets and slice cabbage into 1/2"-1" slices, lightly coat with ghee or coconut oil. In a oven safe pan, roast cauliflower & cabbage for 45-60 minutes depending on how crispy you like it on the outside. *This part takes the longest so you can get it started and relax before moving on to the meat.
3. Saute onions with the ghee and coconut oil in a deep saute pan or skillet.
4. In a separate bowl, mix spices (hold the salt & pepper until later) with lamb and 1 egg until thorough. Add lamb to the onions, continue to stir and cook on medium heat until meat is cooked.
5. Remove cauliflower and cabbage from the oven to cool for a few minutes. Then place in a food processor and pulse a few times to break the florets and cabbage into smaller pieces.
6. Add the cauliflower/cabbage mix to the meat and reduce heat to low. Continue to cook while stirring occasionally allowing the flavors to blend for another 5 minutes.
7. Squeeze the juice of 1/2 lemon on top of the hash, salt & pepper to taste, stir and devour!
8. Make again and try Option 2 & 3!
I'm doing some healing work on my digestive system and currently not consuming grains or starchy vegetables. That said, I opted to go sans potatoes and what did I use instead? Insert cauliflower. Cauliflower is a great replacement for starchy vegetables. It's flavor is mild and with its rice like texture it can go with just about anything. Cauliflower is a member of my beloved cruciferous family like broccoli, cabbage, brussel sprouts and kale. This spongy, cream colored veggie is a great source of Vitamin C and K (crucial for proper blood clotting & maintaining good bone health), and contains a decent amount of B complex vitamins like folate, B5, B6 along with minerals like potassium and manganese. With its anti-inflammatory, anti-oxidant, and cancer-preventing properties, this is one white colored food you can eat copiously--guilt free.
As for the lamb, red meat has numerous health benefits despite mass media's efforts to convince you otherwise. Truth is red meat is a great source of vitamins and minerals including zinc and iron. It also provides a beneficial ratio of omega-3 to omega-6 (you need higher amounts of omega 3), particularly when you consume organic and pasture raised, which is the best way to purchase meat, eggs and butter. Not only are you boosting your health by consuming the best nutrients available, but you are supporting humane and sanitary farming practices that have less of an impact on the environment compared to factory farming. To read more in depth nutritional information about red meat, check out these posts from Chris Kresser and Mark's Daily Apple.
Now on to the hash...
I've made this recipe several times and tried different alterations each time around. I must say I was pleased (and stuffed) every time. I included the options that I adore and hope you will give them a try (see capers!).
Serves 2-4 people
Ingredients:
1 head of cauliflower
1 small-medium red onion, sliced
1/2 head of medium size cabbage
12 oz minced organic pastured raised lamb
1 egg (more for option 2)
1 Tbs ghee
1 Tbs coconut oil
1 heaping Tbs ground coriander
1 tsp garlic powder
1/2 tsp himalayan or celtic sea salt
1/2 tsp black pepper
1/2 teaspoon turmeric
1/2 lemon
Option 2-Top with capers! This totally changes the taste, but is quite tasty if you like capers.
Option 3- Crack 2-4 eggs on top of hash while cooking on medium heat. Cover with lid and cooked until eggs are cooked to desired consistency.
Instructions:
1. Preheat oven to 400F.
2. Break up cauliflower into florets and slice cabbage into 1/2"-1" slices, lightly coat with ghee or coconut oil. In a oven safe pan, roast cauliflower & cabbage for 45-60 minutes depending on how crispy you like it on the outside. *This part takes the longest so you can get it started and relax before moving on to the meat.
3. Saute onions with the ghee and coconut oil in a deep saute pan or skillet.
4. In a separate bowl, mix spices (hold the salt & pepper until later) with lamb and 1 egg until thorough. Add lamb to the onions, continue to stir and cook on medium heat until meat is cooked.
5. Remove cauliflower and cabbage from the oven to cool for a few minutes. Then place in a food processor and pulse a few times to break the florets and cabbage into smaller pieces.
6. Add the cauliflower/cabbage mix to the meat and reduce heat to low. Continue to cook while stirring occasionally allowing the flavors to blend for another 5 minutes.
7. Squeeze the juice of 1/2 lemon on top of the hash, salt & pepper to taste, stir and devour!
8. Make again and try Option 2 & 3!
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