Cauliflower Stuffed Meatball Ragout In Spicy Tomato Sauce

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Tunisian mubattan bruklu. recipe courtesy of oliver andreini, culinary institute of america.

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Steps

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Preheat frying oil in a deep-fryer or 8-inch deep saucepan to 375 degrees f.

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Bring a saucepan of lightly salted water to a boil and cook the whole cauliflower until tender about 10 minutes.

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Drain well and break into small florets.

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Place the meat , onion , cinnamon , parsley , tabil , salt and pepper in a food processor , in batches if necessary , and process until well blended.

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Remove to a bowl.

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Have a bowl of water handy to keep your hands wet while making meatballs.

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Meatballs are formed by flattening a lemon-sized portion of meat into a thin patty and wrapping the patty around a cauliflower floret to completely enclose.

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Form into an oval shape , then dip into the eggs and dredge in flour , tapping off any excess flour.

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Cook the meatballs in oil until golden about 4 minute , without crowding the fryer.

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Remove with a slotted spoon to paper toweling to drain.

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Heat the extra-virgin olive oil over medium high heat in a large saucepan.

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Dissolve the tomato paste in the water , .

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Ingredients

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olive oil, head cauliflower, ground beef, onion, ground cinnamon, fresh parsley leaves, tabil, salt, fresh ground black pepper, eggs, all-purpose flour, salt & freshly ground black pepper, tomato paste, water, harissa, ground red chili pepper