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
STEP BY STEP
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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