Recipe: Cauliflower plov

My introduction to plov, a very simple dish made with rice, lamb and carrots, was in an Uygur restaurant in Sydney. Turns out this dish is traditional also in Uzbekistan and Siberia. I wanted to make a low carb version based on what I remembered from Kiroran Silk Road and my trip to Russia, plus a few recipes from the internet. The result? Well, cauliflower doesn’t absorb liquids as rice does, so it was soupier and less oily in appearance than the real deal. I also used a ton of grated carrots instead of chopped, which made it a bit too sweet for my taste. So I kinda failed in reproducing the original dish but the result was just as tasty and comforting.

Cauliflower plov
Yield: 6-8 servings

Cauliflower plov


  • 1 kg lamb loin chops
  • 4 tablespoons lamb fat or tallow
  • 1 very large or 2 small heads cauliflower
  • 2 large onions
  • 5 medium carrots
  • 2 teaspoons minced garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2-3 cups lamb bone broth
  • salt and pepper


  • green cabbage
  • cucumber
  • radishes
  • splash of apple cider vinegar
  • splash of olive oil
  • salt
  • dill

To serve

  • dill


  1. Cut lamb chops in cubes.
  2. Cut cauliflower florets and pulse in a food processor until it resembles rice.
  3. Peel and grate the carrots.
  4. Slice onions.
  5. Heat 2 tablespoons fat in a large pot and brown lamb. Reserve.
  6. Lower the heat, melt 2 tablespoons of fat, and add onions and garlic. Cook for 10 minutes.
  7. Add spices, cook for another couple of minutes.
  8. Add carrots, cauliflower, lamb and broth. Cook uncovered for 20-30 minutes, stirring occasionally.
  9. Serve with chopped dill on top.


  1. Thinly slice the vegetables.
  2. Place the radishes and cucumbers on a colander and salt them. Let them release water, drain them and mix them with the cabbage.
  3. Add vinegar, oil and chopped dill.
  4. Refrigerate until ready to serve. This salad gets better with time.

2 thoughts on “Recipe: Cauliflower plov

  1. That looks yummy, thanks! I’m glad to have a recipe – which is very timely – to use up some of the lamb bone broth and lamb fat in my freezer. I’m on a bulk at the moment so might try this with white rice. I love the combo of lamb and cumin … there’s actually a local takeaway called ‘Lamb and Cumin’ who sell various meats and offal skewers, though I’ve not tried it, it seems very paleo.

    1. That meat + offal skewer place sounds very tempting…

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