Spiced lamb patties with cauliflower tabbouleh and tahini dressing
Tabbouleh gets an ingenious paleo-friendly and gluten-free spin with riced cauliflower, and makes a perfect accompaniment to fragrant lamb patties.
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Cooking tools:
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Paper towel
- Plate
- Grill pan
- Skillet
- Stove
Ingredients
- 1 or 2 Persian cucumbers
- 1/3 cup roasted red peppers
- Fresh flat-leaf parsley
- 1 lemon
- 10 ounces cauliflower “rice”
- 10 ounces ground lamb
- Fresh cilantro
- 2 teaspoons baharat
- Sunbasket tahini dressing (tahini - fresh garlic - lemon juice - salt - water)
- ½ teaspoon Marash chile flakes (optional)
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