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

Using a chopping knife or a food processor, chop the cauliflower into rice-size pieces.

Cut the cucumber into ¼-inch cubes.

Chop the tomato.

Pick and chop the parsley leaves; discard the stems.

Zest and juice the lemon.

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.

Chop the cilantro.

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.

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.

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.