Instructions
Follow the steps and taste along the way.
Roast the cauliflower
Preheat the oven to 220 °C. Toss the cauliflower with 15 ml olive oil, one crushed garlic clove, 2 g cumin, and 2 g salt. Spread it in a single layer on a baking sheet and roast for 20 to 24 minutes, turning the florets halfway through. The cauliflower should be golden in places and lightly crisp around the edges.
Prepare the lamb patties
Mix the ground lamb with the second crushed garlic clove, 2 g cumin, the sweet paprika, 3 g salt, and the black pepper. Shape into 8 patties about 2 cm thick. Finely zest the lemon; set the zest aside for the bulgur, then squeeze 25 ml juice from the lemon.
Cook the bulgur
Heat 10 ml olive oil in a saucepan and sauté the onion for 3 minutes, until softened and translucent. Stir in the bulgur and pour in 350 ml boiling water. Add 2 g salt, cover, and cook over low heat for 10 to 12 minutes, until the water has been absorbed. Remove from the heat and leave covered for 5 minutes.
Pan-sear the patties
Heat the remaining 10 ml olive oil in a large frying pan. Cook the patties over medium-high heat for about 4 minutes per side, until a brown crust forms. Then check the center of one patty: the meat should be fully cooked, ideally reaching an internal temperature of 71 °C. Let them rest for 3 minutes.
Finish the bulgur and serve
Fluff the bulgur with a fork and stir in the lemon zest, 25 ml lemon juice, and chopped mint. Taste; it should have a fresh tang and balanced seasoning. Add up to 1 g more salt if needed. Divide the bulgur and roasted cauliflower among plates, top with the lamb patties, and serve warm.
