Why You’ll Love Lamb and Cauliflower Mezze Bowl Recipe
I enjoy this recipe because it comes together fast, offers a great mix of textures, and is easy to customize. The warm spices on the lamb and cauliflower bring depth without needing a long marinade, and assembling the bowl feels fun and casual. It’s also ideal when I want a full meal that’s both hearty and fresh.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Air-Fried Cauliflower ½ head of cauliflower, cut into florets 2 tsp olive oil 1 tsp ground cumin 1 tsp chicken salt (or plain salt) 2 tsp cornflour
To Serve 2 flatbreads or 4 pita pockets, toasted 2 tsp garlic butter ½ cucumber, thinly sliced 100g cherry tomatoes, quartered 4 Tbsp store-bought tzatziki
Directions
I begin by adding the cauliflower florets to a large bowl. I drizzle them with olive oil, then sprinkle on the ground cumin, chicken salt, and cornflour. I toss everything until the cauliflower is well coated.
I place the cauliflower in the air fryer and cook at 180°C for 15–20 minutes, shaking the basket halfway through. If needed, I spray lightly with extra oil.
For the lamb, I mix the olive oil, ground cumin, ground coriander, and salt in a medium bowl. I add the lamb steaks and coat them in the spice mixture.
I heat a large frying pan over medium heat and cook the lamb for about 5 minutes on each side, or until cooked the way I like it. I set the lamb aside to rest.
I toast the flatbreads or pita pockets and cut them into triangles. While still warm, I spread them with garlic butter.
To assemble the bowls, I add air-fried cauliflower, sliced lamb, cucumber, and cherry tomatoes. I place the garlic flatbread on the side and finish each bowl with a dollop of tzatziki.
I sometimes swap lamb for beef steak such as sirloin or scotch fillet.
I use hummus instead of tzatziki when I want a dairy-free option.
I add extras like feta, olives, pickled red onion, or roasted capsicum.
I roast the cauliflower in the oven when I don’t want to use the air fryer.
I serve the bowl over couscous or rice when I want it more filling.
Storage/Reheating
I store the components separately in airtight containers in the refrigerator for up to 2 days. I reheat the lamb and cauliflower gently in a skillet or low oven to maintain texture. The fresh vegetables and flatbread are added just before serving. Tzatziki is best kept cold and added at the end.
FAQs
Can I make this bowl ahead of time?
Yes, I prep the components ahead but assemble just before serving for the best texture.
How do I keep the lamb tender?
I avoid overcooking and let it rest before slicing.
Can I roast the cauliflower instead of air frying?
Yes, I bake it at 200°C fanbake for about 30 minutes, tossing halfway.
Can I use frozen cauliflower?
Yes, but I dry it well before seasoning to avoid sogginess.
Can I use bone-in lamb?
Yes, I adjust the cooking time as needed since it cooks differently.
Can I add grains to the bowl?
Absolutely—bulgur, rice, couscous, or quinoa all work well.
What can I use instead of garlic butter?
Olive oil with a pinch of garlic powder works too.
Can I make it spicier?
Yes, I add chili flakes or smoked paprika to the cauliflower or lamb rub.
Can I use a grill instead of a frying pan?
Yes, grilling adds great flavor.
What vegetables pair well with this bowl?
I like adding lettuce, roasted eggplant, capsicum, or red cabbage.
Conclusion
I love making this Lamb and Cauliflower Mezze Bowl because it’s flavorful, colorful, and incredibly satisfying. With spiced lamb, crispy cauliflower, fresh vegetables, and warm flatbread, it creates a beautiful balance of textures and tastes—simple comfort with a Mediterranean twist.
