Vietnamese Lamb with Scallion/Cauliflower Rice

"Vietnamese meals balance the five flavors (sour, bitter, sweet, spicy, salty), colors (green, red, yellow, white, black), nutrients (carbs, fat, protein, minerals, water), and the five senses - all while paying attention to the contrast between hot and cool."
(serves 2-3)

Scallion rice:
1 large head cauliflower
4 scallions
1 T. EVOO
3/4 t. kosher* salt
1/2 t. freshly* ground black pepper

Lamb:
1 med. Persian* cucumber, for garnish
2 organic* carrots, for garnish
1 cup fresh cilantro
1 cup fresh mint
2 limes
1 T. fish sauce, gluten-free soy sauce, or Ponzu Citrus Sauce*
1 T. coconut sugar
1/2 t. freshly* ground black pepper
1/4*-1/2 med. jalapeno
1&1/2 lbs. ground lamb
2 cloves garlic
1/4 cup cashews

Preheat over to 425. To make cauliflower rice, break cauliflower into florets, removing stems. Place florets in a food processor bowl, and pulse until cauliflower looks like rice, about 10 pulses. You may have to do this in batches. Thinly slice scallions and place them in a large mixing bowl. Add cauliflower, olive oil, S&P, and toss wit a rubber spatula until veggies are coated with the oil. Spread mixture on a large, rimmed baking sheet and pop it in the oven. Roast 20-25 min. until cauliflower is tender and staring to look toasty. Rinse food processor with water. Then slice cucumber and shred carrots. Set aside. Coarsely chop cilantro and mint. Place in a med. mixing bowl, and squeeze juice from limes into bowl. Add fish sauce, sugar, and pepper. Finely mince jalapeno (wear gloves, and remove all seeds and pith*), and add to bowl. Then mix with a fork and set aside. To cook lamb, warm a large, nonstick skillet over med.-high heat 2 min. Crumble lamb into skillet and cook, breaking up meat with a wooden spoon, until just pink, about 3 min. While lamb cooks, peel and crush garlic cloves. Then add them to the pan. Continue to cook until meat is brown and sizzling. Remove pan from heat, drain any grease*, and add herb mixture. Stir until combined. Chop cashews. To serve, divide rice among individual serving bowls and top with lamb and a sprinkling of chopped cashews. Garnish with raw cucumber and carrots.

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Machete Milletti