Beef Kofta with Tahini Roasted Cauliflower

Beef kofta with cumin, coriander, parsley, and roasted cauliflower drizzled with lemon-tahini sauce for an easy Mediterranean-inspired dinner.

Prep: 20 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb ground beef
• 1 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 0.25 cup fresh parsley
• 2 cloves garlic
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 head cauliflower
• 2 tablespoons olive oil
• 3 tablespoons tahini
• 1 whole lemon
• 3 tablespoons water

Cooking instructions

1. Heat the oven to 425°F. Cut the cauliflower into bite-size florets and spread them on a sheet pan. Toss with the olive oil and 1/2 teaspoon salt. (about 5 min) — 425°F
2. Roast the cauliflower for 20 to 25 minutes, turning once, until browned at the edges and tender when pierced. (about 25 min) — 425°F
3. While the cauliflower roasts, finely chop the parsley and garlic. Combine them with the ground beef, cumin, coriander, remaining 1/2 teaspoon salt, and pepper. Mix gently until evenly combined. (about 5 min)
4. Shape the beef mixture into 12 oval kofta, about 1 inch thick. Place them on a second sheet pan. (about 5 min)
5. Roast the kofta for 12 to 15 minutes, turning halfway, until browned and the centers reach 160°F on an instant-read thermometer. (about 15 min) — 425°F
6. Whisk the tahini, juice from the lemon, and water until smooth. Drizzle the lemon-tahini sauce over the roasted cauliflower and serve with the kofta. (about 2 min)