About
This deliciously tender cauliflower is stuffed with Moroccan spiced lamb and coated in a rich tahini and yogurt dressing.
A great alternative to Sunday lunch, this is perfect with a simple green salad or steamed green beans.
Ingredients
- 9 ounce ground lamb
- 1 medium – head – 5" to 6" diameter cauliflower, raw
- 1 small raw egg whole
- 1 teaspoon cumin, ground
- 1 teaspoon spices dried cilantro or coriander leaves
- 1 1 teaspoon ras el hanout
- 1 teaspoon cinnamon, ground
- 1 tablespoon tomato puree
- 1 clove garlic, fresh
- 1 tablespoon, whole pieces pine nuts
- 1 cup yogurt, plain, whole milk
- 2 teaspoon tahini
- 1 teaspoon lemon juice, fresh
- 1 tablespoon olive oil
- ¼ cup, chopped cilantro
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Remove the stalk from the cauliflower carefully tying to not break any florets. Place the cauliflower in a large pan and cover with water. Bring to a boil and simmer for 8-10 minutes until just tender. Drain and set aside to cool.
- Whilst the cauliflower is cooking, add the lamb to a food processor along with the garlic, tomato purée, pine nuts, dried spices and herbs, fresh cilantro, salt and pepper. Pulse to combine.
- Add the egg and blend again until well combined.
- Carefully stuff the base of the cooled cauliflower and any gaps between the florets with the lamb mixture, taking care not to snap the florets.
- Place the cauliflower in an oven proof dish, top side up.
- Add the yogurt to a mixing bowl along with the tahini, lemon juice, olive oil and a pinch of salt and pepper. Whisk together until smooth.
- Cover the cauliflower liberally with the yogurt sauce.
- Transfer to the oven to bake for 40 minutes until golden brown all over and piping hot through.
Nutrition Facts
- Servings: 6
- Calories: 219.9kcal/920.1kJ (per serving)
- Fat: 14.9g (per serving)
- Carbs: 8.6g (per serving)
- Protein: 14.3g (per serving)
