Roast Cauli with Meatballs & Tahini Sauce
Samantha had planned to make my Turkish Cauli Pizza and couldn’t be bothered getting out her food processor (a feeling I know only to well!). So she creatively roasted the cauliflower and served it with spiced beef and a lemon tahini sauce.
It sounded so good, and inspired this little number which takes the simplicity one step further by turning the beef into meatballs and baking them in with the cauli instead of getting another pan dirty to brown the meat.
Love when inspiration comes from my students! Thanks Samantha!
Ingredients
- 1 head cauliflower
- 2 teaspoons ras el hanout (or 1 teaspoon each ground coriander and smoked paprika)
- 500 g 1lb minced (ground) beef or lamb
- 3 tablespoons lemon
- 3 tablespoons tahini
- small bunch flat leaf parsley or salad leaves to serve
Instructions
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Preheat your oven to 250C (480F). Chop cauli florettes into bite sized chunks and slice stems. Place on a large rimmed baking sheet. Drizzle over 3 tablespoons olive oil and lots of salt. Toss to coat the cauli in the oil. Pop the cauli in the oven and set your timer for 15 minutes.
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While the cauli is cooking, season meat with the spices and a little salt. Roll into mini meatballs (or larger ones) about 1.5cm (1/2in) diameter.
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When the timer goes, stir cauli. Scatter meatballs over the top and return the tray to the oven, setting the timer for 10 minutes.
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While you wait make the sauce by combining lemon, tahini and 3 tablespoons water in a small bowl. Season with a pinch of salt and mix until smooth.
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When the timer is up, stir and check on everything. If the cauliflower is browned and the meatballs cooked through you can remove but if not, pop back in for another 5 minutes.
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When the cauli and meatballs are done, divide between two warm plates. Drizzle over lemon tahini sauce and finish with a scattering of parsley / salad leaves.
Recipe Notes
WINE MATCH: A spicy red like Argentinian Malbec or Spanish Tempranillo.
Variations & Substitutions
5-ingredients / über simple - skip the parsley or the spice.
vegetarian - replace meatballs with cooked chickpeas, lentils, brown rice, barley or quinoa - just toss the cooked grains / legumes with the roast spiced cauli in the last 5 minutes of cooking. Pan fried halloumi or fried eggs are also great with spiced cauli and the tangy creamy sauce.
more substantial (carb lovers) - serve with warm pita, quinoa or brown rice. Tortillas will work too.
more substantial (low carb) - serve with roast hazelnuts, almonds or walnuts. Also good with pine nuts. You could also increase the tahini sauce.
more veg / different veg - slice an onion and add to the cauli at the beginning. Broccoli, diced eggplant, halved cherry tomatoes, sliced red capsicum (bell peppers) or zucchini will all work and take about the same amount of time as the cauliflower. Fab served on a bed of Winter greens or cooked kale.
no tahini - tahini is a paste made from sesame seeds. Substitute in cashew butter, almond butter or sunflower butter. Or season Greek yoghurt or coconut yoghurt with salt and pepper and use that as your sauce instead.
different spice - try curry powder or ground cumin + ground coriander.
Prepare Ahead
Yes! Just roast cauli and meatballs as per the recipe but keep the sauce and parsley / salad separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, warm cauli and meatballs in a large frying pan. Top with sauce and greenery.
More Cauliflower Recipes
- Chunky Cauli & Sausage Soup
- Cheesey Cauli & Bacon Bake
- Gluten-Free Cauliflower & Linseed (Flax) Bread
- One Pot Cauliflower, Chicken & Peanut Curry
- Turkish Cauliflower & Yoghurt Soup
- 7 Simple Ideas for Cauliflower
- The Salamino Cauliflower ‘Pizza’
Have fun in the kitchen!
With love,
Jules x
I have just made this for dinner tonight. Quick, simple and tasty… Just what I needed after a busy day out.
I also used ground coriander and smoked paprika on the cauli before roasting and jazzed up the meatballs with granulated onion & garlic (that definitely breaks the 5-ingredients rule!)
I used frozen cauli and it worked fine!
Thanks Jules!
Fab Claudine! And great work on your substitutions – good to know it works with frozen cauli too :)
Yum Claudine!
You’re totally allowed to use as many ingredients as you like :)
Looks awesome. Is the ras el hanout meant to go into the meat? Also, the link from your email send one to your recent mushroom soup recipe :-)
Yes ras el hanout is lovely with meat – especially lamb :)
The mushroom soup is over here https://stonesoup.mystagingwebsite.com/2018/08/14/mushroom-soup/
Sorry!
The reason I think Julie asked is because the ras-el-hanout is not included in the recipe directions so it isn’t clear where it is supposed to be used. I would assume the meatballs as well, but it would be great if you could edit the recipe. Looks wonderful and I’m excited to make it. Thank you! :-)
Thanks Rebecca! Have updated the recipe now :)
I am so excited about this recipe! Cauliflower is such a versatile vegetable, so thanks for posting this unbelievable dish!
You’re welcome Emma!