Gluten-Free Kofta with Cauliflower Tabbouleh

Ingredients

• about 450 g Ground Lamb
• 0.5 Onion
• 2 cloves Garlic
• 0.5 cup Fresh Parsley
• 1 tbsp Spices (cumin, coriander, paprika)
• 1 head Cauliflower
• 2 Tomato
• 1 Cucumber
• 0.25 cup Mint
• 3 tbsp Olive Oil
• 3 tbsp Lemon Juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 450 g ground lamb, 0.5 onion (finely grated), 2 cloves garlic (minced), 0.5 cup fresh parsley (chopped), and 1 tbsp spices (cumin, coriander, paprika). Mix everything together with your hands until just combined, then shape the mixture into 8 small oblong kofta.
2. 2Place the 1 head cauliflower into a food processor and pulse until the pieces are about the size of rice grains. Transfer the cauliflower rice to a medium bowl.
3. 3Dice the 2 tomatoes into small pieces and dice the 1 cucumber into small pieces. Finely chop the 0.25 cup mint.
4. 4Add the diced tomatoes, diced cucumber, and chopped mint to the bowl with the cauliflower rice. Drizzle with 3 tbsp olive oil and 3 tbsp lemon juice, then toss gently to combine.
5. 5Heat a grill or a 30.48 cm skillet over medium-high heat. Cook the kofta for 8-10 minutes, turning occasionally, until they are browned on all sides and the internal temperature reaches 71°C.
6. 6Let the kofta rest for 5 minutes before serving. Serve the cooked kofta alongside the prepared cauliflower tabbouleh.

Substitutions

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