About
This keto inspired hashweh uses cauliflower in place of rice to create this simple yet tasty dish.
Packed with aromatic spices and topped with fresh mint and toasted pine nuts, this heshweh works as a side dish, a main accompanied by roasted vegetables or even as a low carb stuffing.
Ingredients
- 2 teaspoon allspice, ground
- 2 cup, cut pieces cauliflower rice
- 2 tablespoon peppermint, fresh
- 2 tablespoon, whole pieces pine nuts
- 1 pound ground beef
- 1 tablespoon unsalted butter
- 1 clove garlic
- 1 teaspoon cinnamon
- 1 teaspoon cumin, ground
- 1 teaspoon ginger, ground
- ½ small red onion
Instructions
- Heat the butter in a frying pan over a medium heat. Finely slice the garlic and add to the pan along with the onion, sweating until tender.
- Add the beef and spices and stir well to combine, cooking the beef until browned all over.
- Add the cauliflower rice and stir into the beef. Continue cooking until the cauliflower is tender and the beef is completely cooked through.
- Whilst the beef is cooking, add the pine nuts to a dry pan over a low heat and toast for a minute or two until lightly golden brown.
- Scatter the beef with chopped fresh mint and the toasted pine nuts to serve.
Nutrition Facts
- Servings: 4
- Calories: 323.5kcal/1353.5kJ (per serving)
- Fat: 18.9g (per serving)
- Carbs: 6.1g (per serving)
- Protein: 32.3g (per serving)
