Spicy Za'atar Lamb & Roasted Cauliflower Protein Plates with Whipped Pistachio Feta

This vibrant Mediterranean-inspired protein plate combines two powerful Pinterest trends: whipped dairy dips and global spice blends. Za'atar-crusted cauliflower creates addictive crispy texture against savory spiced lamb, while creamy whipped feta with pistachios adds luxurious contrast. A quick lemon-date drizzle ties everything together for a restaurant-worthy meal you can make in one pan.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb ground lamb
• 1 large head cauliflower, cut into florets
• 2 tbsp za'atar seasoning
• 3 tbsp olive oil, divided
• 1 cup crumbled feta cheese
• 1/4 cup shelled pistachios
• 2 tbsp Greek yogurt
• 1 lemon, zested and juiced
• 2 Medjool dates, pitted
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp cinnamon
• Fresh mint for garnish
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F. Toss cauliflower florets with 2 tbsp olive oil, 1 tbsp za'atar, salt, and pepper. Roast for 20-25 minutes until crispy and golden.
2. While cauliflower roasts, combine feta, pistachios, Greek yogurt, and lemon zest in food processor. Blend until smooth and creamy, about 1 minute. Set aside.
3. Heat remaining olive oil in large skillet over medium-high. Add red onion and sauté 3 minutes until softened.
4. Add ground lamb, garlic, remaining za'atar, cumin, cinnamon, salt, and pepper. Cook 8-10 minutes, breaking up lamb, until browned and cooked through.
5. In small bowl, combine lemon juice and dates. Microwave 15 seconds to soften dates, then mash with fork to create thick drizzle.
6. To assemble: Spread whipped pistachio feta on bottom of plates or shallow bowls.
7. Top with spiced lamb mixture, then roasted cauliflower florets.
8. Drizzle with lemon-date mixture and garnish with fresh mint leaves.
9. Optional: Serve with warm pita or flatbread on the side.

Chef's Note

For extra crispy cauliflower, place florets in single layer without overcrowding and don't stir during roasting. The undisturbed contact creates perfect caramelization.

Make-Ahead Tips

Whipped pistachio feta stores in airtight container for 3 days. Spiced lamb mixture keeps refrigerated for 2 days. Reheat lamb gently before assembling.

Substitutions

Ground beef or turkey for lamb; walnuts for pistachios; sumac for za'atar if unavailable; honey for date drizzle.