Herbed Lamb Koftas with Cauliflower Tabbouleh
27 oct 2025
Herbed Lamb Koftas with Cauliflower Tabbouleh
Flavorful lamb koftas seasoned with fresh herbs, served alongside a refreshing and vibrant grain-free tabbouleh made from cauliflower, tomato, and cucumber. A delicious and satisfying Paleo meal perfect for a healthy lunch or dinner.
There’s something deeply comforting about the aroma of spiced lamb sizzling in a pan. When paired with a crisp, herb-laden cauliflower tabbouleh, the result is a dish that feels indulgent yet refreshingly light. This Paleo-friendly recipe delivers the best of both worlds — rich, savory koftas balanced by a bright, citrusy salad.
Whether you’re meal-prepping for the week or hosting a casual dinner, these Herbed Lamb Koftas with Cauliflower Tabbouleh bring a restaurant-quality experience to your own kitchen. Ready in under an hour, it’s a flavorful escape to the Mediterranean with every bite.
Ingredients
- 400g lamb mince
- 1 small head of cauliflower (approx. 500g)
- 150g cherry tomatoes, quartered
- 1/2 large cucumber, finely diced
- 1/2 red onion, finely chopped
- 15g fresh mint, chopped
- 15g fresh parsley, chopped
- 2 cloves garlic, minced
- 1 lemon
- 30ml extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and black pepper to taste
Instructions
- To make the tabbouleh, grate the cauliflower or pulse it in a food processor until it resembles a couscous-like texture. Transfer to a large bowl.
- Add the quartered cherry tomatoes, diced cucumber, half of the chopped red onion, and most of the fresh mint and parsley to the cauliflower. Gently toss to combine.
- In a small bowl, whisk together the juice of half the lemon and 15ml of olive oil. Season with salt and pepper, then pour over the tabbouleh and mix well. Set aside for the flavors to meld.
- To prepare the koftas, combine the lamb mince, the remaining red onion, minced garlic, remaining mint and parsley, ground cumin, and ground coriander in a separate bowl. Season generously with salt and pepper.
- Mix the lamb mixture thoroughly with your hands, then divide and shape it into 8 small, oval koftas.
- Heat the remaining 15ml of olive oil in a large skillet or pan over medium-high heat. Carefully place the koftas in the pan and cook for 3–4 minutes per side, until deeply browned and cooked through.
- Serve the hot lamb koftas alongside the fresh cauliflower tabbouleh, with wedges of the remaining lemon for squeezing over.
Tips & Substitutions
- Make it spicy: Add a pinch of chili flakes or finely chopped fresh chili to the lamb mixture for heat.
- Use beef or turkey: Substitute the lamb mince with lean beef or ground turkey for a lighter variation.
- Prep ahead: Both koftas and tabbouleh can be prepared in advance and kept refrigerated for up to 2 days.
Nutrition
Calories: 1280 kcal per serving
- Fat: 90g
- Carbohydrates: 36g
- Fiber: 15g
- Protein: 80g
Related Recipe
See the original recipe: "Herbed Lamb Koftas with Cauliflower Tabbouleh"These Herbed Lamb Koftas with Cauliflower Tabbouleh offer a perfect balance of hearty and fresh flavors, ideal for anyone seeking a wholesome yet satisfying meal. Give it a try this week and share your delicious results with friends and family — they’ll love it!
