Lamb sausage with cauliflower “tabbouleh”

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lamb sausage with cauliflower “tabbouleh”

Lamb sausage with cauliflower “tabbouleh”

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.