AuthorMike EgrieCategory, DifficultyIntermediate
Kofta Kabobs with Cauliflower
Yields4 Servings
Prep Time40 minsCook Time12 minsTotal Time52 mins
Cauliflower tabbouleh:
 ½ large cauliflower head, cored and cut into florets
 1 pt grape tomatoes, quartered
 ½ seedless cucumber, finely chopped
 ½ cup finely chopped fresh parsley
 ½ cup finely chopped fresh mint
 ½ tsp finely grated lemon zest
  cup fresh lemon juice
 ¼ cup olive oil
Kofta kabobs:
 1 lb 93% lean ground beef
 2 tbsp finely chopped yellow onion
 2 garlic cloves, minced
 3 tbsp chopped fresh mint
 2 tbsp finely chopped fresh parsley
 2 tsp ground cumin
 1 tsp ground cinnamon
 1 tsp ground coriander
 ½ tsp paprika
1

For the tabbouleh, working in batches if necessary, place cauliflower in a food processor; pulse until finely chopped. Transfer to a large bowl. Add tomatoes, cucumber, parsley, mint, lemon zest, lemon juice and olive oil. Season with salt and pepper to taste; mix well. Cover and refrigerate until ready to serve.

2

Place oven rack in top position. Preheat broiler. Coat broiler pan with nonstick cooking spray. In a large bowl combine ground beef, onion, garlic, mint, parsley, cumin, cinnamon, coriander and paprika. Season with salt and pepper to taste; mix well. Shape mixture into 8 2-inch oval meatballs. To assemble kabobs, thread one meatball onto each of 8 skewers.* Place on broiler pan.

3

Broil 12 to 16 minutes (160°F), turning once. Transfer kabobs to a platter, and serve with tabbouleh.

*If using wooden skewers, soak them at least 30 minutes before broiling to prevent burning.

Make it a meal: Serve with whole-wheat pita bread and a cucumber−yogurt salad.

Culinary: Tabbouleh
Tabbouleh is a vegetarian salad made with tomatoes, parsley, mint, bulgur, olive oil and lemon juice. Tabbouleh is traditionally served as part of a mezze (a selection of small dishes).

Nutrition: Cauliflower
Cauliflower, a cruciferous vegetable that’s a close relative of broccoli, has a compact head of flower bud clusters (florets) in a jacket of heavy green leaves. Cauliflower is an excellent source of vitamin C.

 

Ingredients

Cauliflower tabbouleh:
 ½ large cauliflower head, cored and cut into florets
 1 pt grape tomatoes, quartered
 ½ seedless cucumber, finely chopped
 ½ cup finely chopped fresh parsley
 ½ cup finely chopped fresh mint
 ½ tsp finely grated lemon zest
  cup fresh lemon juice
 ¼ cup olive oil
Kofta kabobs:
 1 lb 93% lean ground beef
 2 tbsp finely chopped yellow onion
 2 garlic cloves, minced
 3 tbsp chopped fresh mint
 2 tbsp finely chopped fresh parsley
 2 tsp ground cumin
 1 tsp ground cinnamon
 1 tsp ground coriander
 ½ tsp paprika

Directions

1

For the tabbouleh, working in batches if necessary, place cauliflower in a food processor; pulse until finely chopped. Transfer to a large bowl. Add tomatoes, cucumber, parsley, mint, lemon zest, lemon juice and olive oil. Season with salt and pepper to taste; mix well. Cover and refrigerate until ready to serve.

2

Place oven rack in top position. Preheat broiler. Coat broiler pan with nonstick cooking spray. In a large bowl combine ground beef, onion, garlic, mint, parsley, cumin, cinnamon, coriander and paprika. Season with salt and pepper to taste; mix well. Shape mixture into 8 2-inch oval meatballs. To assemble kabobs, thread one meatball onto each of 8 skewers.* Place on broiler pan.

3

Broil 12 to 16 minutes (160°F), turning once. Transfer kabobs to a platter, and serve with tabbouleh.

Kofta Kabobs with Cauliflower
X