Cauliflower Sheep Recipes

Steps:

• MAKE HOT SPICE MIX:.
• Dry roast all ingredients in heavy skillet over medium heat 5 to 10 minutes, until browned, stirring constantly.
• Cool completely, then grind to a fine powder in a coffee grinder, or in a Magic Bullet blender, or pestle and mortar.
• Store up to 2 months in an airtight container.
• LAMB DISH:.
• Trim excess fat from lamb; cut into 1-inch cubes. Set aside.
• In large heavy saucepan, heat oil. Add onions. Cook over medium heat 5 minutes, until soft, stirring frequently. Stir in gingerroot, garlic and 2 tablespoons of HOT SPICE MIX. Cook 1 minute. Add lamb; cook until browned all over.
• Stir in stock and salt; bring to a boil. Cover and simmer 25 minutes.
• Add cauliflowerets; cook another 5 to 10 minutes, until lamb and cauliflower are tender, stirring occasionally.
• Sprinkle in Garam Masala and lime juice and stir gently.
• Serve hot, garnished with lime slices.

Steps:

• Cut "sheep" bodies from cauliflower head. One head will make 10-14 sheep.
• Add cloves (eyes) to the olives (head). If your olives are large enough you can use black eyed peas for the eyes. Cut little flaps to the sides of the eyes for ears.
• Using toothpicks to attach veggies in the appropriate places, attach 4 carrots (legs) and one olive (head) to each "body.".
• Place parsley (grass) in finger bowls and add.
• sheep.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
• Combine olive oil, garlic, salt, and pepper in a bowl. Add cauliflower, tomatoes, and garbanzo beans; toss until well coated. Spread in a single layer on the prepared baking sheet. Add lime wedges.
• Roast in the preheated oven until vegetables are caramelized, about 25 minutes. Remove lime wedges and top with fresh cilantro.