Few dishes capture the balance between hearty and fresh quite like these Lamb & Apricot Koftas with Herbed Cauliflower Tabbouleh. The sweet, fragrant apricots bring a subtle contrast to the savory depth of the spiced lamb, while the cauliflower tabbouleh keeps things light and nourishing.

Perfect for a weeknight dinner or a weekend gathering, this recipe is naturally grain-free and Paleo-friendly, offering a colorful plate full of texture and flavor. Each bite is both comforting and refreshing—a Mediterranean-inspired meal that satisfies without weighing you down.

Let’s dive in and create this beautiful, wholesome dish together.

Ingredients

• 400g ground lamb
• 50g dried apricots, finely chopped
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 1 large handful fresh parsley, chopped
• 1 small handful fresh mint, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 3 tablespoons olive oil
• 1 small head cauliflower (approx. 400g)
• 150g cherry tomatoes, quartered
• 1/2 cucumber, finely diced
• 1 lemon, for juice
• Salt and black pepper to taste

Instructions

1. To make the tabbouleh, grate the cauliflower or pulse it in a food processor until it resembles fine grains. Transfer to a large bowl.
2. Add the quartered cherry tomatoes, finely diced cucumber, half of the chopped parsley, all the chopped mint, and half of the diced red onion to the cauliflower.
3. Dress the tabbouleh with the juice of one lemon and 2 tablespoons of olive oil. Season with salt and pepper, toss well, and set aside to let the flavors meld.
4. In a separate bowl, combine the ground lamb, finely chopped apricots, the remaining red onion and parsley, minced garlic, cumin, coriander, and cinnamon. Season generously with salt and pepper.
5. Mix the lamb mixture thoroughly with your hands, then shape into 8–10 small, oval-shaped koftas.
6. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the koftas for 8–10 minutes, turning occasionally, until browned on all sides and cooked through.
7. Serve the hot lamb koftas immediately alongside the fresh cauliflower tabbouleh for a complete, balanced meal.

Tips & Substitutions

• Make it vegetarian: Swap the lamb for crumbled tempeh or a plant-based mince and adjust the seasoning to taste.
• Batch prep: The kofta mixture can be shaped ahead of time and refrigerated for up to 24 hours before cooking.
• Flavor boost: Add a dollop of tahini sauce or a spoonful of Greek-style yogurt (if not strictly Paleo) for extra creaminess.

Nutrition

Total Calories: 1780 kcal (serves 4)

• Fat: 134g
• Carbohydrates: 63g
• Fiber: 16g
• Protein: 80g

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