Cauliflower kebabs

Par-boiled cauliflower florets coated with mince. An innovative recipe shared by a friend’s lovely mum who was a very experienced cook.

Cauliflower kebabs

Print Recipe
Cuisine: Arabian Pakistani Serves: 6 Cooking Time: 10 minutes


  • 1 lb lamb/beef/chicken mince
  • 1 tbs ground cumin
  • 1 tsp ground black pepper
  • 8oz finely grated onions (squeeze out liquid into sink and discard)
  • 1 tbs fresh crushed ginger
  • 6 tbs freshly chopped green coriander
  • 6 finely crushed green chillies or 1 tbs red chillie powder (omit for mild)
  • 2 tsp salt
  • 1 egg
  • 1 lb cauliflower florets
  • oil to shallow fry



Put all the ingredients except cauliflower and oil in a deep bowl, mix well using hands and keep aside.


Bring water to boil in a saucepan, add 1 tsp salt and cauliflower boil for 2mins drain and cool.


Take a handful of mince, flatten in the palm of hand to make a large burger, gently place one floret onto the middle of the burger, fold around and close gently and keep in a flat plate.


Prepare all burgers until all of the mince is used up.


Heat a layer of oil in a large frying pan, shallow fry in a non-stick frying pan until brown on both sides and remove into a serving plate.


Serve in Pitta/French bread or as a starter with plenty of salad and chutneys.

Meal: Starters