Keto Moroccan Lamb Stuffed Cauliflower
This deliciously tender cauliflower is stuffed with Moroccan spiced lamb and coated in a rich tahini and yogurt dressing.
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 2
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.
Step 3
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.
Step 4
Add the egg and blend again until well combined.
Step 5
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.
Step 6
Place the cauliflower in an oven proof dish, top side up.
Step 7
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.
Step 8
Cover the cauliflower liberally with the yogurt sauce.
Step 9
Transfer to the oven to bake for 40 minutes until golden brown all over and piping hot through.
Ingredients
- Ground Lamb
9 ounce
- Cauliflower, Raw
1 medium – head – 5″ to 6″ diameter
- Raw Egg Whole
1 small
- Cumin, Ground
1 teaspoon
- Spices Dried Cilantro Or Coriander Leaves
1 tsp
- Ras El Hanout
1 x 1 teaspoon
- Cinnamon, Ground
1 teaspoon
- Tomato Puree
1 tablespoon
- Garlic, Fresh
1 clove
- Pine Nuts
1 tablespoon, whole pieces
- Yogurt, Plain, Whole Milk
1 cup
- Tahini
2 teaspoon
- Lemon Juice, Fresh
1 teaspoon
- Olive Oil
1 tablespoon
- Cilantro
¼ cup, chopped
- Salt, Sea Salt
¼ teaspoon
- Black Pepper
⅛ teaspoon