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Lamb Kibbeh + Pan Roasted Brussels Sprouts and Herb-tahini
Serves 4 | Prep Time: 5 minutes | Cook Time: 10 minutes
Lunch time was around the corner and I needed a vegetable for my daughters lunch. I found a head of cauliflower in the fridge and the rest was history. Super delicious, nutritious…and my daughter ate her entire portion! Even if you don’t have kids, this will surely become a cauli preparation I hope you can turn to anytime.
Ingredients
For the cauliflower
- 3 tablespoons (45ml) extra virgin olive oil
- 1/2 teaspoon ground turmeric (if using fresh closer to 2 teaspoons)
- 1 head cauliflower, cut into small florets
- 1 large garlic clove, thinly sliced
For the date and almond relish
- 1/4 red onion, thinly sliced on a mandolin
- Sherry vinegar
- Lemon juice
- Kosher salt
- 5 deglet or medjool dates, pitted and chopped
- 2 tablespoons toasted almonds, chopped (use any kind of almond you have on hand)
- 3 tablespoons fresh parsley, torn with your hands (By the way…I never measure herbs)
- 3 tablespoons fresh dill, torn with your hands
Chef Tips
Serve this over a bead of black rice pilaf or along side a nice piece of grilled lamb and yogurt for a middle eastern style feast. Or simply toss in some greens for a light dinner or lunch. If you don’t like almonds by all means use one you love.
If you have a nut allergy you a seed like pumpkin or sunflower would be amazing too. Use the recipe to inspire creative ways in your kitchen, not merely a dictator of what to do. Rinse the red onion under some cold water for a few seconds. This will crisp up the onion and remove some of the rawness.
Preparation
Step 1
Preheat oven to 400F. Heat a large skillet over medium heat. Add the oil and turmeric along with the cauliflower. Season with salt. Allow the cauliflower to cook undisturbed for a 1 minute so it can slowly roast. Give a little shake of the pan and add the garlic. The cauliflower should look golden brown already on some sides. Allow to cook for 2 minutes more. Then place in the oven to finish cooking through. About 4-5 more minutes. Squeeze a little lemon juice on the cauliflower and season with a bit more salt as it comes out of the oven.
Step 2
While the cauliflower is finishing in the oven, place the onion, sherry vinegar, and a pinch salt in a small bowl. This is basically a quick pickle technique. Allow to sit for a few minutes so the onion can soften from the acidity. Add the almonds, dates, parsley, dill and extra virgin olive oil. The relish will be a little acidic, sweet and crunchy.
Place the cauliflower in to a nice bowl and sprinkle the date and almond relish all over.
