Risotto that’s bursting with Moroccan flavor and lower in carbs!
This is a cauliflower risotto recipe inspired by the Moroccan flavors of savory lamb and exotic spices. With this recipe, I’ve taken the creaminess of risotto and married it with the sweetness of apricots, and the crunch of almonds. As an added bonus, I reduced the carb load by switching out the rice for cauliflower. I also omitted the dairy without sacrificing the decadence. This fancy recipe is just a starting point to inspire limitless variations. We bring the basic guidelines, you make it yours!
What is Cauliflower Risotto?
Cauliflower risotto is a low-carb alternative to traditional risotto, where finely chopped cauliflower is used instead of rice. It’s cooked similarly to traditional risotto, often with broth, aromatics, and cheese, resulting in a creamy and flavorful dish that’s lower in carbohydrates!
Related: Pink Vegan Risotto
What Ingredients Do I Need?
Here’s what you need to make this recipe as is, but feel free to tweak it however you see fit to better match your preferences!
- Olive oil
- Butternut squash
- Almonds
- Ground lamb
- Ras el Hanout
- Yellow onion
- Mushrooms
- Cauliflower
- Vegetable broth
- Asparagus
- Dried apricots
- Parsley
We’ll give you some tips on modifying or adding extra ingredients in the frequently asked questions section below!
How to Make Cauliflower Risotto with Spiced Lamb
Let’s get cooking! First up, preheat the oven to 400°F. Toss some cubed butternut squash with a drizzle of olive oil, salt, and pepper on a baking sheet. Pop it in the oven for 30 minutes until they’re nice and tender. NOTE: you want it to be super soft, almost mushy!
While the squash roasts, grab a skillet and toast up the sliced almonds over medium heat. Be sure to keep an eye on them so they turn golden brown without burning. Set them aside to cool.
In that same skillet, crumble up some ground lamb and season it with ras el hanout, salt, and pepper. Cook the lamb over medium-high heat until browned and cooked through. Drain off any excess fat and let the lamb rest on paper towels.
Back to the skillet – sauté some onion, mushrooms, and riced cauliflower until soft. Add in asparagus and cook for 5 to 6 minutes until tender-crisp.
Add the roasted squash to the veggie mixture and mash it up a bit to make a creamy base. Stir in the lamb, dried apricots, and toasted almonds. Give it a taste and add any extra seasoning if needed.
All that’s left to do is spoon the contents of this yummy skillet into bowls. Top them with some chopped fresh parsley for a pop of color and flavor. Then, enjoy your cozy Moroccan-inspired meal!
Frequently Asked Questions
We know this cauliflower risotto with spiced lamb and apricots is a little more unique than most, so it’s totally normal to have questions. Here are some of the most commonly asked questions we’ve gotten. If you don’t see the answer you’re looking for, drop your question in the comment section and we’ll get back to you asap!
What is Ras El Hanout? I can’t find it at my local market.
Ras El Hanout is a middle-eastern spice consisting of a blend of spices. There are multiple variations, depending on the culture and locale, but I use one that consists of the following: cinnamon, cumin, coriander, ginger, black pepper, and allspice. I prefer to add cardamom to mine as well, and some blends add rose hips to the mix. If you can’t find it in your local market, feel free to experiment with a blend that you like, and make your own unique concoction of these exotic, warm, earthy spices.
How do I adjust the recipe if I want to use regular arborio rice instead of cauliflower rice?
Traditional risotto uses arborio rice. It takes a little longer, but it’s easy to substitute arborio rice for cauliflower rice. The rule of thumb for liquid to arborio rice is three parts liquid (broth) to one part arborio rice. Add liquid a half cup at a time, and simmer until the liquid is almost absorbed before adding another half of a cup, repeating the process until the rice is al-dente.
Can I substitute the lamb with another protein?
You sure can. If you prefer, you can substitute the spiced lamb with other proteins such as chicken, turkey, beef, or even tofu for a vegetarian option. Adjust the cooking time and seasonings accordingly based on the protein you choose.
What’s the best way to store any leftovers?
Store your leftover cauliflower risotto with spiced lamb in an airtight container in the refrigerator for up to 3 days.
Can I freeze cauliflower risotto?
While this cauliflower risotto with lamb can be frozen, the texture may change slightly upon thawing, as cauliflower tends to release moisture. If freezing, cool it to room temperature before storing the risotto in an airtight container or freezer-safe bag. It will last in the freezer for up to 2 months. Thaw it overnight in the refrigerator before reheating.
- 1 tablespoon olive oil divided
- 1 cup butternut squash cut into 2″ pieces
- 1/4 cup sliced almonds toasted
- 1 pound ground lamb
- 2 teaspoons Ras el Hanout see note 1
- 1/4 cup yellow onion finely diced
- 1/2 cup mushrooms chopped
- 2 cups cauliflower riced
- 3/4 cup vegetable broth divided
- 1/2 cup asparagus cut into 1″ pieces
- 1/4 cup dried apricots finely chopped
- 1/4 cup parsley finely chopped
-
Preheat oven to 400 degrees F.
-
Place butternut squash in a rimmed baking sheet and toss with 1 tsp olive oil. Sprinkle with salt & pepper.
-
Roast squash in preheated oven for 30 minutes, until softened and cooked through. Remove from oven and set aside.
-
Preheat a skillet over medium heat. Add sliced almonds and toast until golden brown and fragrant. Take care not to burn. Remove from heat and set aside to cool.
-
Add remaining 2 teaspoons of olive oil in same skillet and preheat over medium-high heat. Crumble ground lamb into skillet. Add Ras el Hanout, salt & pepper, and combine. Brown until cooked through. Drain fat and set aside on paper towels to absorb excess fat.
-
In same skillet, add onion, mushrooms, and riced cauliflower. Saute until softened and cooked through, adding vegetable broth 1/4 Cup at a time. Add asparagus and saute until asparagus is tender-crisp, about 5-6 minutes.
-
Add cooked butternut squash and stir, breaking up butternut cubes to make mixture creamy.
-
Add in ground lamb, apricots and sliced almonds, stirring gently to combine.
-
Adjust seasoning to taste. Spoon into bowls and top with chopped parsley.
Serving: 1cup | Calories: 449kcal | Carbohydrates: 17g | Protein: 23g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 83mg | Sodium: 323mg | Potassium: 781mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4598IU | Vitamin C: 38mg | Calcium: 94mg | Iron: 4mg |
Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms
If you enjoyed this cauliflower risotto with spiced lamb and apricots, you might also like to try:
Do you follow us on social media? If not, you’re missing out! Give us a like on Facebook and follow us on Pinterest so you don’t miss our latest and greatest content.
