Ingredients

• Cauliflower Prep:

• 1 medium head of cauliflower

• Water + salt (for parboiling)

• Beef Meatball Mixture:

• 250g ground beef

• ~20% lamb fat (or beef fat)

• 1 finely chopped onion

• Small amount of finely chopped hot chili

• Handful of chopped fresh cilantro

• 1 small espresso cup of soda water / tonic water

• 1 tsp salt & black pepper to taste

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp turmeric

• 1 tsp Ras el Hanout spice blend

• Deep Sweet & Aromatic Sauce:

• 1 tbsp carob paste

• 1 tbsp silan (date syrup)

• 1 can whole peeled tomatoes

• 5 cloves fresh garlic

• 1 tbsp paprika

• 1 tbsp salt & black pepper

• Hot chili pepper (optional to taste)

• Handful fresh cilantro (approx. 4 tbsp)

• Small amount of water (to dilute)

• Garnish & Serving:

• Extra fresh cilantro & fresh lemon juice squeezed over top

Method

1. 01

   Parboil & Prep Cauliflower: Boil the whole (or quartered) cauliflower in salted water for 15 minutes until half-cooked. Cool slightly, break into small florets, and dry thoroughly on paper towels. Reserve small extra florets to nestle between meatballs later.

2. 02

   Mix Meatballs: Gently combine ground beef, lamb fat, onion, chili, cilantro, soda water, and spices in a bowl. Do not over-knead to keep the meat soft.

3. 03

   Assemble Stuffed Meatballs: Take a small cauliflower floret, wrap it completely inside a portion of the meatball mixture, and shape into a closed, uniform meatball with a
   hidden cauliflower center. Arrange in a wide pot or baking dish.

4. 04

   Blend Sauce: Add carob paste, silan, canned tomatoes, garlic, paprika, salt, black pepper, water, chili, and cilantro to a blender. Blend until smooth.

5. 05

   Cook & Serve: Pour sauce over meatballs. Cover and simmer on low heat (or bake in the oven) for 35–40 minutes until meat is tender and sauce becomes thick and glossy. Squeeze fresh lemon juice over top and garnish with cilantro before serving.