Cauliflower really seems to be the newest ingredient that many have found so many versatile ways to incorporate it in to meals for any time of the day from appetizers to dinner. How cauliflower takes on the flavours of any ingredient it is either cooked with or mixed with. This recipe is easy to make and put together, as well, it can be filling cauliflower is incredibly light meaning it does not sit heavy on the stomach. There has been a few occasions when I did not have cauliflower on hand but had a beautiful head of broccoli, and by using the recipe below with broccoli instead they turn out just as wonderfully delicious. Personally I used lamb in my recipe it is what I had on hand and the family just absolutely loves it, but you can use what ever choice of meat that you prefer. The simple and classic herb pesto is what really brings this dish all together.
2 Tbsp refined coconut oil, melted
4 cups cauliflower, coarsely chopped
2 large eggs
½ cup almond meal
¼ tsp black pepper
12 oz ground lamb or ground pork
3 cloves garlic, minced
12 cherry or grape tomatoes, quartered
1 tsp Mediterranean Seasoning, recipe below
¾ cup fresh cilantro, firmly packed
½ cup fresh parsley, firmly packed
¼ cup fresh mint, firmly packed
⅓ cup pine nuts, toasted
¼ cup olive oil
2 tsp fennel seeds
1 tsp dried rosemary
1 Tbsp dried oregano
1 Tbsp dried thyme
2 tsp granulated garlic, preservative-free
1 tsp dried lemon peel
- In a dry small skillet toast fennel seeds over medium-low heat for 1 to 2 minutes or until fragrant, shaking skillet occasionally. Remove from the heat; cool about 2 minutes. Transfer seeds to a spice grinder; grind to a powder. Add rosemary; grind until rosemary is coarsely ground. Transfer fennel and rosemary to a small bowl. Stir in oregano, thyme, garlic, and lemon peel. Store in an airtight container at room temperature up to 6 months. Stir or shake before using.
- Preheat oven to 425°F. Brush the bottoms and sides of 12 cup muffin tin with coconut oil. Set aside.
- Place cauliflower in a food processor. Cover and pulse until cauliflower is finely chopped but not pureed. Fill a large skillet with water to a depth of 1 inch; bring to boiling. Set a steamer basket in skillet over water. Add cauliflower to steamer basket. Cover and steam for 4 to 5 minutes or until tender. Remove steamer basket with cauliflower and set over a large plate. Let cauliflower cool slightly.
- In a large bowl lightly beat eggs with a whisk. Stir in cooled cauliflower, almond meal, and pepper, mix until completely combine. Spoon cauliflower mixture evenly into prepared muffin cups. Using your fingers and the back of a spoon, press cauliflower onto bottoms and up the sides of the cups.
- Bake cauliflower cups for 10 to 15 minutes or until cauliflower cups are lightly browned and centres are set. Place entire muffin tin on wire rack, do not remove from the pan.
- Meanwhile, thinly slice scallions, keeping white bottoms separate from the green tops.
- In a large skillet cook lamb, the sliced white bottoms of the scallions, and the garlic over medium-high heat until meat is cooked through, stirring with a wooden spoon to break up meat as it cooks. Drain off fat. Add green parts of scallions, tomatoes, and Mediterranean Seasoning. Cook and stir for 1 minute. Spoon lamb mixture evenly into cauliflower cups.
- Run a thin sharp knife around the edges of the cauliflower cups. Carefully remove the cups from the pan and set on a serving platter. Spoon herb pesto over cauliflower cupsand lamb stuffing.
- In a food processor combine cilantro, parsley, mint, and pine nuts. Cover and process until mixture is finely chopped. With the processor running, slowly add oil through the feed tube until mixture is well combined.