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Spiced Lamb Patties with Cauliflower "Tabbouleh" from Sun Basket!

An incredible paleo take on Middle Eastern Food. Trader Joe's sells fresh cauliflower already chopped into "rice" or in this case tabouleh. It's a real time saver!

Course Main Course
Cuisine Greek
Keyword easy dinner recipe, Paleo recipes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 servings
Author Linda Spiker


Tahini Dressing

  • 1/3 cup tahini
  • 1 clove garlic minced
  • Juice of one lemon
  • 2-3 tablespoons warm water or olive oil for thinning
  • Pinch sea salt
  • a few turns freshly ground black pepper


  • 10 ounces cauliflower or buy fresh cauliflower rice at Trader Joe's
  • 1 to 2 Persian cucumbers
  • 1 to mato
  • 2 Tablespoons fresh curly-leaf parsley
  • 1 lemon
  • 2 Tablespoons fresh cilantro
  • olive oil

Lamb Patties:

  • 10 ounces ground lamb
  • 2 teaspoons baharat powder
  • ½ teaspoon Marash chile flakes optional


Tahini dressing:

  1. Combine ingredients in a small bowl, whisk till smooth, adding liquids as needed for thinning. Adjust seasonings to taste. Set aside.

Make the tabbouleh:

  1. Using a chopping knife or a food processor, chop the cauliflower into rice-size pieces.
  2. Cut the cucumber into ¼-inch cubes.
  3. Chop the tomato.
  4. Pick and chop the parsley leaves; discard the stems.
  5. Zest and juice the lemon.
  6. In a pot over medium heat, warm 1 tablespoon olive oil until hot but not smoking. Add the cauliflower and cook, stirring occasionally, until the cauliflower starts to soften, 2 to 4 minutes. Transfer the cauliflower to a mixing bowl. Add the cucumber, tomato, and parsley, and lightly toss to combine. Add the lemon zest and juice, and 1 to 2 tablespoons oil. Season to taste with salt and pepper, and toss lightly to coat.

Make the lamb patties:

  1. Chop the cilantro.
  2. In a mixing bowl, combine the cilantro with the ground lamb and baharat. Season generously with salt and pepper, and gently mix until just combined. Shape the lamb mixture into patties about ½ inch thick.
  3. In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Add the lamb patties and cook until browned, 3 to 4 minutes per side for medium.
  4. Transfer the lamb patties to individual plates. Drizzle them with the tahini dressing and sprinkle them with as much of the Marash chili flakes as you like. Serve with the cauliflower tabbouleh and any remaining tahini dressing on the side.