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Curried Orzo & Ground Beef, Turmeric and Sweet Sprouting Cauliflower

By: Ramona Cuisine from
Curried Orzo  Ground Beef Turmeric and Sweet Sprouting Cauliflower
Curried Orzo Ground Beef Turmeric and Sweet Sprouting Cauliflower

"A superbly delish warm salad with curried orzo, ground beef, turmeric mixed with the sweet sprouting cauliflower, mushrooms and few other ingredients. When DELICIOUS meets the super HEALTHY... the result.... absolutely OMG! You may have or may not have heard of sweet sprouting cauliflower. It is not a super widely spread vegetable but lately I have seen it in supermarkets a lot more than ever before. This sweet couliflour was first produced in Japan and it’s a lot sweeter than the traditional cauliflower, it has long stems with tiny little white flower heads."

NotesIf your ground beef is not the leanest there is, don’t worry. Use the 10-15% fat one and remove the excess fat that the meat releases after browning it using paper towels.
I normally pick up a good few pleats of paper towel (make them into snow ball shape) and remove the fat by moving these around on the bottom of the pan with a spoon. You can do it by hand but you have to be very careful as the oils will quickly get absorbed and reach your fingers. The best and reccommended way is using a wooden spoon or a tong. Take my word for it.
Of course you can skip this if you want to keep the fat in which of course will add to the taste.


Preparation Time10 min

Cooking Time20 min


  • 500 g of ground beef lean 5% fat
  • 200 g sweet sprouting cauliflower
  • 200 g sweet kale
  • 8 medium chestnut mushrooms
  • 150 g broccolini
  • 1 can of ready cooked chickpeas well drained
  • 1/2 tsp pink Himalayan Salt
  • 1/4 tsp Pepper
  • 1 tsp coconut oil
  • 1 tsp Cumin powder


  1. Wash and prepare the orzo according to package instructions.

  2. Meanwhile wash all the vegetables and chop according to your liking.

  3. Place a deep pan (wok style) on a medium heat, add 1 tsp coconut oil. When slightly hot add the chickpeas, 1/2 tsp cu-min powder a pinch of salt and 1/2 tsp curry poder. Toss well to coat the chickpeas with the spices and coof tossing regularly for about 2 min. Take them out of the pan on a plate and set aside.

  4. Using the same pan (no need to wash) add the ground beef, salt pepper. Cook for about 5 minutes stirring occasionally until the beef has cooked (browned slightly). Break it so there are no big lumpy bits.

  5. Mix all the spices in (cu-min, curry and turmeric powder as well as the mustard seeds) and cook further stirring occasionally for another minute or so.

  6. Add the chopped kale and sliced mushrooms and the broccolini. Carry on cooking for another 4 minutes. Toss it every now and again.

  7. Throw in the sweet sprouting cauliflower and allow it to cook for another 2 minutes tossing it a couple of times.

  8. Bring in the cooked orzo and mix together gently with the help of two wooden spatulas. Sprinkle the coriander and enjoy.

  9. Dish out on plates and serve immediately.

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