This is a flavorful North African Turkey Meatball dish served on cauliflower purée topped with Chermoula. The meatballs are tender, juicy and filled with tasty spices. The cauliflower is silk smooth with a hint of heat. And the fresh, flavorful and spicy chermoula.
Im usually a fan of salads and light foods. But during fall, and especially during weekends I tend to crave something more comforting and warm. This North African inspired dish is a real favorite of mine during fall and winter. It has so many flavors and spices that brings so much warmth and comfort. It has the perfect balance of freshness and lightness, yet still gives you that warming and comforting feeling. The combination of the silk smooth cauliflower purée, tender turkey meatballs and the flavorful chermoula is fantastic. I also added some crumbled feta cheese on top just because it adds a nice savory and creaminess to the dish.
So what is chermoula?
Chermoula is a North African spice mix. The main ingredients are cilantro, parsley, cumin and garlic. You could compare it to chimichurri, since it’s used in a similar way and have a few of the same ingredients. The seasoning is a bit different though. Chermoula also includes cilantro which chimichurri does not. Chermoula is very flavorful, fresh and light. It’s used both at a condiment in soaps, stews and to season fish, chicken and meat. If you haven’t tried chermoula I really suggest you do!
Ingredients for these North African Turkey Meatballs on Cauliflower Purée with Chermoula:
- Ground turkey
- Sea salt
- Black pepper
- Feta cheese (optional)
- Dijon mustard (optional)
- Olive oil
- Cumin seeds
- Cilantro seeds
- Cayenne pepper
- Fresh ginger
Other recipes you might like:
- Biff A La Lindström
- Bibimbap with Beef
- Korean Ssam
- Yoghurt Lemon Marinated Chicken Skewers
- Open Lentil Moussaka (Vegan & Oil Free)
North African Turkey Meatballs on Cauliflower Purée with Chermoula
For the turkey meatballs
- 500 g Ground turkey
- 1 Egg
- 1-2 Garlic cloved minced
- 1 tsp Cumin
- 1 tsp Cinnamon
- 1 tsp Sea salt (or regular salt)
- 1 tsp Freshly ground black pepper
- 1 tsp Lemon juice
- Feta cheese, to top (optional) crumbled
For the cauliflower purée
- 1/2 big Cauliflower head divided into smaller florets
- 1 tsp Salt
- 1 tsp Cumin (optional)
- 1 tsp Dijon mustard (optional)
For the chermoula
- 1 dl Cilantro
- 1 dl Parsley
- 1 tbsp Olive oil
- 1 tsp Cumin seeds toasted
- 1 tsp Coriander seeds (optional, but recommended) toasted
- 1/2-1 tsp Cayenne pepper
- 1-2 Garlic cloves roughly chopped
- 1/2 Lemon zest
- 2-3 tbsp Lemon juiced
- 1 cm Fresh ginger minced
- Preheat two nonstick pans over medium heat.
- Bring water to a boil in a pot.
- Preheat the oven to 175 degrees Celsius.
- Add cauliflower to the boiling water with salt and let it shimmer until soft.
- Toast the cumin and coriander seeds in a dry pan over medium heat until golden brown. Stir regularly.
- Combine ingredients for the meatballs in a bowl. Form equally sized meatballs.
- Add the meatballs to the other pan and fry for 1 minute on each side until they start to get a golden surface.
- Place the meatballs in a oven safe dish and bake for 10-12 minutes, until done.
- Meanwhile add all the ingredients for the chermoula to a blender and mix until smooth.
- Taste to check if more seasoning is needed.
- When the cauliflower is soft, remove it from the stow and drain.
- Add the cumin and dijon mustard (if using) to the pot and mix using a hand mixer until smooth.
- Place the cauliflower on plates.
- Add the meatballs on top when they are ready and top with chermoula and feta cheese.