Lamb sausage with cauliflower “tabbouleh”

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 760 Calories/Serving

20 Minutes

Finely ground raw cauliflower is used as a stand-in for bulgur in this paleo-friendly take on traditional tabbouleh salad. The Marash chile is grown in Turkey and has a fruity and acidic flavor. We love the rich color and gentle heat it brings to this dish.


  • small bunch cilantro
  • 10 ounces ground lamb
  • sausage seasoning (1 t. salt; ½ t. sugar; 2 t. Baharat powder)
  • 1 tomato (6 oz)
  • 1 Persian cucumber (4 oz)
  • Large bunch curly parsley (1 oz)
  • 1 lemon
  • 1½ cup finely ground raw cauliflower (8 oz.)
  • Tahini dressing ( ¼ cup tahini; 2 cloves garlic (.25 oz.) minced; 2 T. lemon juice; salt; 2-3 T. water)
  • ½ teaspoon Marash chile flakes-optional



Make the sausage

Chop cilantro, add to ground lamb with sausage seasoning, mix well to combine. Set aside.


Make the tabbouleh

Chop the tomato. Trim the ends from the cucumber and cut into small dice. Rinse, dry, and coarsely chop the parsley. Zest and juice the lemon. In a mixing bowl, combine the tomato, cucumber, and parsley with the cauliflower. Add the zest, lemon juice, and 3 tablespoons oil. Season with salt and pepper.


Cook the sausage

Shape the sausage mixture into 4 patties. In a 12-inch frying pan, heat 1 tablespoon oil over medium heat until hot but not smoking. Add the sausage and cook until well browned, about 3 minutes on each side.



Transfer the sausage to serving plates. Sprinkle the Marash chili flakes, if using, over the tahini and drizzle some of the dressing over the sausage. Serve with the tabbouleh and any remaining dressing on the side.

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