Go Back
–+ servings

Moroccan Harissa Mini Meatloaves with Tahini Roasted Cauliflower

Print oppskrift Pin oppskrift
Rett Main Course
Kategori Moroccan
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground lamb
  • 3 tablespoons harissa paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 large egg
  • 1/4 cup almond flour
  • 1 medium head cauliflower, cut into florets
  • 3 tablespoons tahini
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh cilantro

fremgangsmåte
 

  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • In a large bowl, combine the ground lamb, harissa paste, cumin, smoked paprika, egg, almond flour, and a pinch of salt and pepper. Mix with your hands until evenly blended.
  • Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on one side of the baking sheet.
  • In the same bowl, toss the cauliflower florets with tahini, olive oil, garlic powder, and additional salt and pepper until well coated. Spread the cauliflower on the other side of the baking sheet.
  • Bake for 25 to 30 minutes until the meatloaves reach an internal temperature of 160 degrees F and the cauliflower edges turn golden. Remove from the oven and sprinkle with chopped cilantro before serving.

merknader

Shape the meatloaves slightly smaller than usual so they cook at the same rate as the cauliflower. If you prefer milder heat, reduce the harissa to two tablespoons and add an extra pinch of smoked paprika. Leftovers reheat well in a 350-degree oven for 10 minutes to keep the cauliflower crisp.
Course: Main Course
Cuisine: Moroccan
Equipment: Large Mixing Bowl, Baking Sheet, Oven