Popular Conditions & Diets
Ingredients
14
Time
40m
Serves
4
Recipe by Fran Allen
Ingredients
14
Time
40m
Serves
4
1 lb
Lean Ground Lamb
1/2 tsp
Aleppo Pepper
1/2 tsp
Cumin
1 tsp
Za'atar
1 large
Large Eggs
lightly beaten
1 pint
Cherry Tomatoes
Gluten-Free
Dinner
Meal Prep
1 med
Red Onion
sliced
2 Tbsp
Extra-Virgin Olive Oil
2 Tbsp
Tahini
1 Tbsp
Lemon Juice
1 tsp
Sumac
1/2 tsp
Sea Salt
1/2 cup
Cold Water
1/4 cup
Fresh Parsley
chopped, to serve
1
Heat broiler and place top oven rack below heat source.
2
In a large bowl, combine lamb, spices and egg until well combined. Shape mixture into small meatballs and place them on a non-stick baking sheet about 1 inch apart. Broil meatballs for about 10 minutes, flipping once until they’ve browned on both sides.
3
Once browned, add cauliflower, tomatoes sliced lemon and onions to the same sheet pan with the lamb, along with 1 to 2 tablespoons of olive oil (or as needed to generously coat) and kosher salt to taste. Toss well and spread cauliflower in a single, even layer. Return pan to broiler, and broil cauliflower for 3 to 6 minutes, stirring once or twice, or until tender and caramelized.
4
Meanwhile, in a small bowl, stir together tahini, lemon juice, water salt and sumac until smooth. Adjust seasoning to taste.
5
To serve, place the cauliflower and meatballs on a large serving dish, and scatter the parsley leaves. Serve with tahini sauce drizzled over and enjoy!
6
Feel free to substitute 1 lb of lean ground beef for ground lamb.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
