Cauliflower couscous with lamb and oranges

Ingredients for 2 servings:

• 1 small head of cauliflower
• 50 g cashew nuts
• 2 lamb loin(s)
• 2 tbsp olive oil
• 2 oranges
• 1 bell pepper(s), red
• 1 carrot(s)
• 1 small zucchini
• 2 tbsp Ras el Hanout
• 1 tbsp balsamic vinegar, lighter
• some pepper (Tellicherry pepper)
• some salt from the mill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Clean and wash the cauliflower, then cut into smaller florets. Wash and deseed the bell pepper, peel if desired, and then finely dice. Wash and peel the carrot, halve lengthwise, and finely dice. Wash and clean the zucchini, peel if desired, and also finely dice. Peel the oranges, scoop out the segments, and collect the juice. Mix the orange segments with orange juice, balsamic vinegar, and a little Tellicherry pepper in a bowl and let marinate for about an hour. Rinse the lamb loin, pat dry, and rub with a little Tellicherry pepper and 1 tablespoon of Ras el Hanout. Roast the cashews in a pan without oil until light brown. Remove immediately, let cool slightly, and then finely chop. Heat 1 tablespoon of olive oil in a small pan and sauté the carrots, bell pepper, and zucchini for a few minutes. Blend the cauliflower florets with a little salt in a blender until small crumbs form. Sauté the cauliflower crumbs in a pan with a little olive oil until lightly roasted. Season with salt and 1 tablespoon of ras el hanout. Add the crushed cashews and the steamed vegetables and keep warm. Sear the lamb loin in a pan with 1 tablespoon of olive oil and then simmer gently over medium heat until cooked through. Arrange the cauliflower couscous on plates, arrange the lamb loin on top, and then top with the orange segments.