Name: Spiced Lamb Patties with Roasted Cauliflower
Total time: 55 min
Ingredients: 1 head cauliflower (2 pounds), cored and cut into 1½-inch florets; 1 red onion, cut through root end into 8 equal wedges, divided; ½ cup extra-virgin olive oil, divided; 2 teaspoons ground cumin, divided; 1 ¾ teaspoons table salt, divided; ¾ cup fresh mint leaves, divided; ¼ cup pine nuts, toasted; ¾ teaspoon ground cinnamon; ½ teaspoon pepper; 1 pound ground lamb

Why This Recipe Works

A food processor made quick work of the heady spice paste used to season these easy lamb patties.

Before You Begin

You can substitute ground beef for the ground lamb, if preferred. Serve with rice.

Instructions

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss cauliflower, 6 onion wedges, 2 tablespoons oil, 1 teaspoon cumin, and ¾ teaspoon salt together on rimmed baking sheet. Roast until vegetables are tender and lightly browned, about 25 minutes, stirring halfway through roasting.

Meanwhile, pulse ½ cup mint, pine nuts, 5 tablespoons oil, and ¼ teaspoon salt in food processor until finely chopped, about 6 pulses, scraping down sides of bowl as needed; transfer mint sauce to bowl. Add cinnamon, pepper, remaining 2 onion wedges, remaining 1 teaspoon cumin, remaining ¾ teaspoon salt, and remaining ¼ cup mint to now-empty processor and pulse until finely chopped, about 10 pulses. Add lamb and pulse until mixture is well combined, about 6 pulses.

Using your wet hands, shape lamb mixture into 12 balls, then flatten into ½-inch-thick patties. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook patties until browned and just cooked through, about 3 minutes per side. Serve patties with vegetables and mint sauce.