Products used in this recipe
Cauliflower Pilaf with Moroccan Lamb
Yield: 10 Servings
Yield: 10 Servings
Zesty cauliflower rice tossed with vegetables, almonds, cranberries and served with spiced lamb cutlets.
Instructions:
1. Sauté onion and garlic. Stir in cumin and cook until fragrant.
2. Add frozen Edgell Cauliflower Rice, frozen Edgell Vegetables and cook until softened. Stir through lemon zest, parsley, almonds and cranberries. Season to taste.
3. Season cutlets with Moroccan seasoning and cook to customer's liking. Serve with cauliflower pilaf.
