Spiced Lamb & Green Cauliflower Hummus

A tasty, nutritious all-in-one meal celebrating Middle Eastern and Moroccan flavours, that looks great, is super delicious and is easy to prepare. It has become a regular on the weekend when I can get fresh lamb minced by the butcher, and have the time to prepare the various elements.

I like to prepare it on the weekend, as while it is very easy, it requires at least an hour to prepare given the various elements and allowing time for the cauliflower to cool.

Spices of Middle Eastern & Moroccan Cuisine

I love the flavours of Middle Eastern and Moroccan food. Although they use similar ingredients and spices, they have different flavour outcomes. Both have been developed over centuries and influenced by the original trade routes that introduced spices from Africa, Asia, and Europe.

Middle Eastern dishes typically use earthy, smoky and warm spices with fresh herbs, citrus, and yogurt-based sauces. Popular spices in Middle Eastern dishes are Sumac, Za'atar, Cumin, Coriander, Cinnamon, Cardamom, Saffron, Allspice and Baharat. In this dish:

• Cumin: A staple spice, used for its warm, earthy, and slightly bitter flavour in dishes like hummus, falafel, and kebabs.

• Cinnamon: Adds warmth and depth to savoury dishes like lamb stews and rice pilafs.

• Paprika: Smoky or sweet, it enhances grilled meats, spice rubs, and dips like muhammara.

• Garlic: Essential in almost every dish, from shawarma marinades to garlicky yogurt sauces.

Moroccan food is deeply aromatic, influenced by Berber, Arab, and Mediterranean traditions, often combining sweet and savory elements in stews and tagines. Popular spices in Moroccan food are Ras el Hanout, Harissa, Cumin, Cinnamon, Paprika, Coriander, Caraway and Ginger.

• Cumin: Adds a warm, nutty depth to spice blends like Ras el Hanout and Harissa.

• Cinnamon: Often used in savory-sweet dishes, like lamb tagine with dried fruit.

• Paprika: Contributes a smoky, mildly sweet flavour to spice rubs, stews, and grilled meats.

• Garlic: A fundamental flavour in Moroccan chermoula marinades and slow-cooked tagines.

If you do not have the time or patience to make your own Green Cauliflower Hummus, Green Tahini will work equally well and be as delicious.

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Spiced Lamb & Green Cauliflower Hummus

Yield: 6

Author: Lee Newcombe

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

A super easy, tasty, and nutritious all-in-one dish perfect for a weekend meal.

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 red onion, finely diced
• 3-4 cloves garlic, finely sliced
• 4 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 2 teaspoons smoky paprika
• 1kg lamb mince
• 1 cauliflower
• ½ cup tahini
• Juice of 1 lemon
• 1 ⅓ cup parsley leaves
• 3 Lebanese cucumbers
• 375 cherry tomatoes
• ⅓ cup pinenuts
• ⅓ cup mint leaves

Instructions

1. Preheat the oven to 180°C.
2. Chop the cauliflower into small to medium size chunks, toss through a tablespoon of olive oil and season. Roast on a baking tray till cooked and starting to brown. Set aside to cool.
3. Toast the pine nuts in the oven or on a skillet. Set aside.
4. Prepare the hummus by blending all ingredients (including only 1 cup of the parsley leaves) in a food processor till a nice texture, seasoning to taste.
5. Heat a large skillet, add the remaining olive oil, and once hot, add the onion. Cook for 5-6 minutes until translucent, then add the garlic and cook for a minute or so. Add the spices and cook for 1 minute until fragrant, stirring to prevent sticking. Add the lamb mince to the skillet and mix it through the onion mixture, breaking apart the mince as you go. Cook over medium to high heat until well caramelised, about 15-20 minutes.
6. Cut the tomatoes in half. Cut the cucumbers in half lengthwise and then chop them into half moons. Roughly chop the mint and parsley.
7. To serve, cover the serving platter with the cauliflower hummus, then the mince mixture, cucumber, and tomatoes. Sprinkle over the remaining mint and parsley and top with the pine nuts. If you like, squeeze over some lemon juice.
8. Serve and enjoy.