Sheet Pan Lamb Meatballs With Cauliflower And Tahini-Yogurt Sauce

• For lamb meatballs:
• 1 pound (454 grams) ground lamb
• 1/2 teaspoon Aleppo pepper
• 1/2 teaspoon cumin seed
• 1/2 teaspoon fennel seed
• 1/2 teaspoon kosher salt
• 1 large egg, lightly beaten
• 1 tablespoon regular or Greek yogurt (2% or full-fat recommended)
• 2 garlic cloves, minced
• 1 tablespoon finely chopped Italian parsley
• Olive oil, for greasing pan and brushing meatballs
• For cauliflower, tahini-yogurt sauce, and rest of dish:
• 1 large head (2 to 2 1/2 pounds; 907 to 1134 grams) cauliflower, broken into small florets about 1/2-inch wide
• 1 to 2 tablespoons olive oil, plus additional for thinning sauce
• 1 teaspoon cumin seed
• 2 teaspoons pomegranate molasses, divided
• Kosher salt, to taste
• 3/4 cup regular or Greek yogurt (2% or full-fat recommended)
• 1 tablespoon tahini
• 1/4 cup Italian parsley leaves, to serve
• 2 tablespoons pomegranate arils (can be omitted when not in season)
• 2 tablespoons sliced toasted almonds (optional)

1. Heat broiler and place top oven rack below heat source.
2. In a large bowl, combine lamb, Aleppo pepper, cumin seed, fennel seed, salt, egg, yogurt, garlic, and parsley. Mix together with your hands until well-combined.
3. Shape lamb into small meatballs, about 2 tablespoons each or 1 1/2-inches in size, and place them on an oiled-rimmed baking sheet about 1 inch apart. Brush the tops of each meatball with olive oil. Broil meatballs about 7 to 10 minutes, flipping them once, until they're browned on both sides and cooked through. Remove from oven and transfer meatballs to a serving platter; cover with foil to keep them warm.
4. Add cauliflower to the same sheet pan with the lamb drippings, along with 1 to 2 tablespoons of olive oil (or as needed to generously coat), cumin seed, 1 teaspoon pomegranate molasses (drizzled evenly over the cauliflower), and kosher salt to taste. Toss well and spread cauliflower in a single, even layer. Return pan to broiler, and broil cauliflower for 3 to 6 minutes, stirring once or twice, or until tender and caramelized.
5. Meanwhile, in a small bowl, stir together yogurt, tahini, the remaining 1 teaspoon pomegranate molasses, and enough olive oil to thin the sauce. Adjust seasoning to taste.
6. To serve, place the cauliflower and meatballs on a large serving dish, and scatter the parsley leaves, pomegranate arils, and almonds (if using) over the top. Serve the yogurt sauce on the side.

ground lamb, pepper, cumin, fennel seed, kosher salt, egg, regular, garlic, italian parsley, olive oil, cauliflower, head, olive oil, cumin, pomegranate molasses, kosher salt, regular, tahini, italian parsley, pomegranate arils, almonds

Taken from food52.com/recipes/39639-sheet-pan-lamb-meatballs-with-cauliflower-and-tahini-yogurt-sauce (may not work)