Grilled cauliflower with labneh

Grilled cauliflower with labneh

Total: 2 hr 30 min. | Active: 30 min.
gluten-free, Low Carb
Nutritional value / person: 647 kcal
, Fat: 51 g
, Carbohydrate: 9 g
, Protein: 37 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Quick labneh

450 g plain greek yoghurt
2 tsp Dukkah (spice mix)
1 garlic clove, squeezed
¾ tsp salt
a little pepper

Cauliflower

800 g cauliflower
salted water, boiling
2 tbsp olive oil
1 tsp sea salt

Lime and coriander oil

¾ dl olive oil
½ tsp ground coriander seeds
1 organic lime, grated zest, juice set aside
12 lamb chops (each approx. 70 g)
1 tsp salt

To serve

¼ tsp Dukkah (spice mix)
¼ tsp salt
a little pepper
½ bunch flat-leaf parsley, finely chopped
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How it's done

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Quick labneh

Mix the yoghurt with all the other ingredients up to and including the pepper, pour into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for min. 1½ hrs. Keep squeezing out the yoghurt mixture.

Cauliflower

Cook the cauliflower upside down in salted water for approx. 10 mins., remove and drain. Place in a grill tray, brush with olive oil, season with salt.

Lime and coriander oil

Combine the oil, coriander seeds and lime zest. Coat the lamb cutlets with 3 tbsp of the mixture, season with salt.

Charcoal/gas/electric grill

Cover and grill the cauliflower over/on a high heat (approx. 220°C) for approx. 30 mins., turning occasionally. Grill the lamb cutlets alongside for approx. 2 mins. on each side, cover and leave to rest for approx. 5 mins.

To serve

Serve the labneh on a platter, top with the lamb cutlets and cauliflower. Combine the remainder of the lime and coriander oil with the reserved lime juice and dukkah, season. Drizzle on top of the cauliflower and lamb, garnish with parsley.

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