Ingredients

• 1 pound ground lamb
• 2 teaspoons harissa paste
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Sea salt and freshly ground black pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon hot paprika
• 1/4 teaspoon sea salt
• Pinch ground black pepper
• 4 cloves garlic, minced
• 1/3 cup golden raisins
• 1 large head cauliflower, cut in 2-inch florets (about 2 1/2 pounds)
• 1/3 cup sliced toasted almonds
• 2 tablespoons chopped fresh parsley

Instructions

1. Watch how to make this recipe.
2. For the patties: Combine the lamb, harissa, cumin, paprika, salt, pepper and garlic in a bowl and mix well by hand. Form into eight 1/2-inch-thick patties (3 to 4 inches across).
3. Heat a grill pan over high heat. Grill the patties, working in batches if necessary, until the internal temperature reaches 160 degrees F, 1 to 2 minutes per side.
4. For the rice: Combine the raisins and 1 cup of water in a microwave-safe bowl; microwave for 1 minute, then drain and set aside.
5. Place the cauliflower florets in a food processor and pulse until the cauliflower resembles small pebbles, 3 or 4 pulses.
6. Bring 1 1/2 cups water to a boil in a medium saucepan set over high heat. Add the cauliflower and cook, stirring, until tender, about 2 minutes. The water should be fully evaporated at this point, if not, drain the cauliflower using a fine mesh sieve.
7. Remove the pan from the heat and stir in the raisins, almonds, parsley, lemon juice and olive oil. Season with salt and pepper.
8. Serve the lamb patties over the cauliflower rice.