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North African Turkey Meatballs on Cauliflower Purée with Chermoula (Gluten, Grain Free & Low Carb) From Close Up
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North African Turkey Meatballs on Cauliflower Purée with Chermoula

This is a dish inspired from north africa with lots of spices and a fresh chermoula
Course Main Course, Main Dish
Cuisine North Africa
Keyword Easy, Gluten-Free, Healthy, Nut Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

For the turkey meatballs

  • 500 g Ground turkey
  • 1 Egg
  • 1-2 Garlic cloved minced
  • 1 tsp Ground 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
  • Olive oil

For the cauliflower purée

  • 1/2 big Cauliflower head divided into smaller florets
  • 1 tbsp Creme Fraiche
  • Sea salt, to taste
  • 1/2 tsp Ground 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

Instructions

  • Bring water to a boil in a pot, boiling cauliflower in water with some salt and let it simmer until soft.
  • Preheat two nonstick pans over medium heat.
  • Preheat the oven to 175 degrees Celsius.
  • Toast the cumin and coriander seeds in a dry pan over medium heat until golden brown. Stir regularly. Keep the pan hot and add some olive oil.
  • Combine ingredients for the meatballs in a bowl. Form equally sized meatballs.
  • Add the meatballs to the other pan and fry until golden brown all around.
  • Place the meatballs in a oven safe dish and bake for 12-18 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 well.
  • Using a hand mixer mix the cauliflower to a smooth purée. Add in the Creme Fraiche and season with sea salt, ground cumin and dijon mustard (if using).
  • Place the cauliflower on plates.
  • Add the meatballs on top when they are ready and top with chermoula and feta cheese.