Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the cauliflower by carefully coring it from the bottom, making a cavity for the stuffing, while keeping its shape intact.

2. 2

   In a large bowl, combine 500 grams of ground lamb, 1 finely chopped medium red onion, 2 minced cloves of garlic, 0.25 cup chopped fresh mint, 0.25 cup chopped fresh parsley, 0.25 cup toasted pine nuts, 1 teaspoon ground cumin, 0.5 teaspoon ground cinnamon, 0.25 teaspoon ground allspice, 2 tablespoons of pomegranate molasses, 1 tablespoon of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

3. 3

   Carefully stuff the lamb mixture into the cavity of the prepared whole cauliflower, ensuring it is packed but not bursting, and reshape any loose florets.

4. 4

   Brush the entire exterior of the stuffed cauliflower with 3 tablespoons of olive oil, then wrap it securely in heavy-duty foil.

5. 5

   Place the foil-wrapped cauliflower directly over medium-hot embers or on a preheated grill at 350°F (175°C) for 75-90 minutes, turning every 20 minutes, until the cauliflower is tender and the lamb is cooked through.

6. 6

   Remove the foil, brush the cauliflower with the remaining 2 tablespoons of pomegranate molasses, and return it to the fire or grill for 10-15 minutes, or until the exterior is beautifully charred and caramelized, turning frequently.

7. 7

   Carefully transfer the fire-roasted pomegranate lamb-stuffed cauliflower to a serving platter and garnish generously with 0.5 cup of fresh pomegranate seeds.