Kofta the Beaten Path
Middle Eastern-Style Baked Cauliflower Boats Stuffed with Spiced Ground Beef, Served with Roasted Green Beans
1 hour
Serves 4
DinnerMiddle EasternGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the stuffed vegetable traditions of the Middle East, this recipe turns purple cauliflower into edible vessels for a warmly spiced beef filling. Along the way, you’ll learn the magic of blooming spices and how roasting delivers green beans with irresistible snap.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400°F. Line two baking sheets with parchment paper.
- 02Slice each purple cauliflower in half from top to bottom. Scoop out some of the center of each half to create a shallow boat, leaving about 1 inch around the edges. Reserve the scooped-out cauliflower and roughly chop it.
- 03Brush the cauliflower boats on all sides with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon kosher salt. Place them cut side up on one prepared baking sheet.
- 04Toss the green beans with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread on the second baking sheet.
- 05Roast the cauliflower boats and green beans for 18-20 minutes, until the cauliflower is just tender and the green beans are starting to blister. Remove the green beans and set aside, but leave the cauliflower in the oven.
- 06While the vegetables roast, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
- 07Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and most of the moisture has evaporated, about 6-8 minutes.
- 08Stir in the garlic, reserved chopped cauliflower, cumin, coriander, cinnamon, and paprika; cook for 1 minute until fragrant.
- 09Mix in the tomato paste and cook for 1 minute to caramelize slightly.
- 10Pour in the chicken broth or water and simmer, scraping the skillet to deglaze, until the mixture thickens, about 3 minutes. Stir in 1/2 teaspoon kosher salt, the lemon zest, and 1/4 cup chopped parsley. Taste and adjust seasoning.
- 11Remove the cauliflower boats from the oven. Spoon the beef and vegetable filling evenly into each boat, mounding slightly. Return to the oven and bake another 12-15 minutes, until browned at the edges.
- 12Arrange the stuffed cauliflower boats on a platter. Scatter the roasted green beans around. Drizzle with lemon juice and sprinkle with the remaining parsley.
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