Cauliflower plov
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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

Cauliflower plov

Plov is a very simple dish made with rice, lamb and carrots.
Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine Asian, Uygur


  • 1 kg lamb loin chops
  • 4 tbsp lamb fat or tallow
  • 1 very large or 2 small heads cauliflower
  • 2 large onions
  • 5 medium carrots
  • 2 tsp minced garlic
  • 2 tsp ground cumin
  • 2 tsp 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


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


  • Thinly slice the vegetables.
  • Place the radishes and cucumbers on a colander and salt them. Let them release water, drain them and mix them with the cabbage.
  • Add vinegar, oil and chopped dill.
  • Refrigerate until ready to serve. This salad gets better with time.
Keyword cauliflower, dairy free, gluten free, lamb, main

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  • Lorinda

    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.

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