Spiced ‘Z’atar’ Lamb & Cauliflower Bowl Recipe
Photo by Emma Goodwin
Serves 4

Spiced ‘Z’atar’ Lamb & Cauliflower Bowl


This is my take on a traditional Middle Eastern dish, usually served on hummus – but cauliflower blended with tahini makes the perfect rich creamy base for this spiced Z’atar lamb. Serve on one large sharing platter, or in individual shallow bowls. I top mine with a chopped salsa for freshness, but this works equally well with some red onion slices too.



  • 1 medium cauliflower
  • 3 tbsp tahini
  • Juice of one lemon
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1 tsp mustard, English or dijon


  • 1 tbsp coconut oil, or ghee
  • 1 onion, finely diced
  • 2 cloves of garlic, crushed
  • 1 tsp mild allepo chilli flakes
  • 600g minced lamb
  • Zest of 1 lemon
  • 2 tbsp z’atar (if you can’t find this, use 1 tbsp thyme)
  • 1 tsp cinnamon
  • 1 tsp salt
  • 5 or 6 grinds of black pepper
  • 2 tbsp apple cider vinegar
  • A handful of mint, chopped
  • A handful of parsley or coriander, chopped


  • 2 medium tomatoes, deseeded and diced
  • ¼ cucumber deseeded and diced
  • ¼ red onion, diced

Break the cauliflower into florets and boil or steam until a sharp knife runs through with ease, about 10 minutes. Drain well and whizz in a food processor with the rest of the ingredients for several minutes until creamy smooth, check for seasoning.

Meanwhile, in a large frying pan, sauté the onion for 3-4 minutes, then add the chilli flakes and garlic and cook for 1 minute before adding the lamb. Cook the mince breaking up any lumps with a wooden spoon until browned, about 5 minutes. Add the lemon zest, z’atar, cinnamon, seasoning, apple cider vinegar and 100ml water.

Bring to the boil then simmer for 6-8 minutes until the liquid has all but gone. Stir in the fresh herbs and remove from the heat.

Serve with a generous swirl of cauliflower puree around the edge of the dish and a tumble of spiced lamb in the middle. Top with the salsa, or just some sliced red onions.

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