Moroccan Kefta Recipe with Spiced Roasted Cauliflower Salad | Paleo | Whole30
Whole30, Paleo and Grain-Free recipe. This is an exciting twist on meatloaf for a change of pace, too! The roasted cauliflower salad will become a favorite staple to keep on hand at all times, too.
Servings: 4 servings
Prep for the entire recipe:
- 1 jar Mesa de Vida North African cooking and seasoning sauce, divided 2 Tb for the cauliflower, the rest for the meat mixture
- healthy oil/fat of your choice
- salt to taste Our cooking and seasoning sauce has very little sodium so you get to season to your own tastes and health goals
- 2 cups fresh cilantro chopped, set aside 1/4 cup or so for the meat mixture, the rest will be for the salad
- 2 cups fresh parsley chopped, set aside 1/4 cup or so for the meat mixture, the rest will be for the salad
- 1 cup fresh mint chopped, set aside 1/4 cup or so for the meat mixture, the rest will be for the salad
For the salad:
- head cauliflower broken into florets
- 1 cup reserved chopped herbs set aside from making the salad
- 1 cup toasted cashews
- 2-3 tomatoes chopped
- 1 lemon juiced
- 1 Tb olive or nut oil of your choice
- salt to taste
For the meat mixture:
- 1 1/4-1 1/2 lb ground meat of your choice beef, lamb, chicken, turkey or pork - beef and lamb are traditional, but you can use any meat you prefer.
- remaining amount Mesa de Vida North African cooking and seasoning sauce use what you have leftover after using about 2 Tb for the cauliflower
- salt and hot sauce to taste Harissa hot sauce would be fantastic in this if you like it spicy! Our cooking sauce is mild so everyone can enjoy. Spice it to your liking!
- 1-2 Tb healthy oil/fat of your choice for frying
Preheat oven to 450 degrees
Toss the cauliflower with 2 Tb of Mesa de Vida North African inspired healthy cooking sauce, salt to taste, and a drizzle of oil. Arrange in an even layer on a baking sheet (covered in parchment paper for ease of cooking if you like) and place in the oven to roast for 10-15 minutes, depending on your oven and the size of the florets. They will be done when the cauliflower is golden brown and caramelized in spots, and just tender enough for a knife to pierce the stem easily.
While the cauliflower roasts you can make the kefta. Combine the meat with the North African cooking sauce, the fresh herb mixture, salt and hot sauce to taste. Combine well. Divide the mixture into approximately 10-12 pieces, and form into either patties, or cigar-like shapes. (Or you can form around skewers if you wish to grill them.)
Heat a large skillet over medium-high heat, when hot add the oil and swirl to coat. Add the kefta and brown on all sides. Lower the heat to medium-low and continue to cook the meat to your desired degree. *We prefer our beef kefta cooked to medium, so I cooked them on both sides for about 5 minutes, turned the heat off and let the heat from the hot pan continue cooking the small pieces gently to medium.
By the time the kefta is cooked your cauliflower is likely to be done. To make the salad toss the cooked cauliflower with the cashews, chopped tomato and red onion, remaining fresh herb mixture, juice of 1 lemon, oil of your choice, salt to taste, and dried apricots/dates if using. Toss gently to combine.
Serve the kefta with the cauliflower salad and enjoy!