Lamb Koftas with Cauliflower ‘Cous Cous’

June 27, 2015Lamb Koftas with Cauliflower ‘Cous Cous’

I’ve always felt a bit sorry for cauliflower. If it’s even possible to feel human emotions towards a vegetable. I’ve always thought it was a bit misunderstood. The UK has never quite given it the respect it deserves. We tend to boil it to death, and serve it unimaginatively alongside a roast dinner. Flavourless, mushy and bland. It’s only saviour being a good splash of gravy to revive the poor thing.

He just needs a good home and somebody to love him. Is that too much to ask!? Wait… Are we still talking about cauliflower?

Lamb Koftas with Cauliflower 'Cous Cous'

Lamb Koftas with Cauliflower 'Cous Cous'

Luckily enough for me, the humble cauliflower has become quite ‘trendy’ these days. We’re mashing it, ricing it and roasting it, for a healthy alternative to other carbs.

That’s right, cauliflower got sexy.

Lamb Koftas with Cauliflower 'Cous Cous'

The age of the tasteless cauliflower is over. The time of the sophisticated cauliflower, has begun. Yes, the world has finally woken up to how versatile it really is.

Lamb Koftas with Cauliflower 'Cous Cous'

Lamb Koftas with Cauliflower 'Cous Cous'

With this in mind, I decided to create a kick-ass cauliflower cous cous recipe that would perfectly accompany my fool-proof lamb koftas.

Recently, I’ve been making these lamb koftas pretty much every fortnight. Overtime, I’ve tweaked the recipe to give you what it is today.

Lamb Koftas with Cauliflower 'Cous Cous'

This dish is super clean and fresh for the summer. The lamb koftas can either be fried in a hot pan or skillet, or sizzled on the BBQ!

I’ve dressed this dish up further by whipping up a creamy, vegan Tzatziki dipping sauce,  which really brings all the flavours together.

I hope you enjoy these Lamb Koftas with Cauliflower Cous Cous! Don’t forget to #heartandbowl if you make this – and help save a cauliflower near you!

Lamb Koftas with Cauliflower 'Cous Cous'

Lamb Koftas with Cauliflower 'Cous Cous'

Lamb Koftas with Cauliflower ‘Cous Cous’

Serves: 2

Lamb Koftas with Cauliflower 'Cous Cous'

Ingredients

Lamb Koftas

  • 500g minced lamb
  • 1 onion, finely chopped
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • handful of fresh coriander, finely chopped
  • sea salt and black pepper

Cauliflower 'Cous Cous'

  • 1 small cauliflower head, cut into florets
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely minced
  • 1 tsp cumin
  • ½ tsp ground garam masala
  • ½ tsp ground coriander
  • 3 tbsp pomegranate seeds
  • handful of fresh coriander, roughly chopped
  • 1 tbsp olive oil
  • sea salt and black pepper

Tzatziki Dipping Sauce

  • ¼ cucumber, cut into small cubes
  • 4 tbsp coconut yogurt (or any plain, natural yogurt)
  • 1 garlic glove, finely minced
  • juice of ½ lemon
  • handful of fresh mint leaves, roughly chopped

Instructions

Lamb Koftas

  1. Put all ingredients into a food processor and blend until fully combined.
  2. Divide the lamb mixture into 8 even sized portions. With your hands, roll them into small sausage shapes.
  3. Heat a frying pan on a high. Fry the koftas on all sides, making sure you get a good char on each side. Once browned all over, turn to a medium-low heat, to allow the centre of the koftas to cook. Cooking the koftas will using take about 10-12 minutes.
  4. Turn off the heat, and set the koftas aside to rest.

Cauliflower Cous Cous

  1. In a saucepan of salted water, boil the cauliflower florets for 10-15 minutes or until soft.
  2. Meanwhile, lightly fry the onion and garlic in olive oil. Alternatively you can use any leftover lamb fat.
  3. When the cauliflower is cooked, drain off the salt water and transfer the florets into a food processor. Blend the cauliflower until it reaches the consistency of cous cous.
  4. Stir in the fresh coriander, pomegranate seeds, spices, and the fried onion and garlic. Mix everything until well combined and season well with sea salt and pepper.
  5. Dish the cous cous into serving bowls, top with the koftas, and serve alongside the tzatziki dipping sauce. Sprinkle over some fresh coriander and pomegranate seeds to serve.

Tzatziki Dipping Sauce

  1. Combine all ingredients in a small ramekin.
  2. Top with a little extra fresh mint to serve.

Notes

While a food processor will give you a better texture and consistency for the koftas and cous cous, it's not a necessity. You can combine the lamb mixture with your hands to make the koftas, and use a potato masher to make the cous cous.

If you're a coriander hater, you can easily substitute flat-leaf parsley.

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