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 just some red onion slices.
You’ll Need (Serves 4)
- 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.