Ingredients
- Baby cauliflowers 6
- Spinneysfood Australian Lamb Mince 400g
- Spinneysfood Harissa Seasoning 30g
- Spinneysfood Fine Sea Salt to taste
- Spinneysfood Black Pepper, freshly ground to taste
- Spinneysfood Feta Cheese 200g
- Spinneysfood Spanish Extra Virgin Olive Oil 2 tbsp
- Lemon, zested and juiced 1
- Sunbulah Frozen Gulash Filo Pastry, thawed 500g
- Spinneysfood Unsalted Butter, melted 200g
- Spinneysfood Tzatziki to serve
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Baby cauliflower & harissa lamb phyllo parcels
Middle Eastern 30 Mins Prep · 30 Mins Cook
- Preheat the oven to 170°C, gas mark 3. Line a large baking tray with baking paper.
- Bring a large pot of salted water to the boil. Add the baby cauliflowers and blanch for 2 minutes until slightly tender. Immediately transfer to a bowl of iced water to stop the cooking. Drain and pat dry. Using a small knife, carefully carve a small cavity in the base of each cauliflower
- In a bowl, combine the lamb mince with the harissa seasoning. Season with salt and pepper and pack the mixture into the carved base of each cauliflower to create a thick lamb layer.
- In a bowl, mash the feta with the olive oil, lemon zest and juice until creamy. Spread generously over the cauliflower.
- Lay out three sheets of phyllo pastry, brushing each layer lightly with melted butter. Cut into approx. 30cm squares. Place a cauliflower in the centre of each square and fold the pastry up around it to form a parcel. Tie the top with kitchen twine. Brush the parcels with melted butter and bake for 25–30 minutes until golden and crisp.
- Serve the parcels warm with tzatziki.