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1
In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat and add the garlic. Cook, stirring frequently, until fragrant, about 2 minutes.
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2
Add the chopped cauliflower and cook, stirring occasionally, until softened and starting to brown, about 8 minutes. (Note: If you want to make your prep easier, it's really easy to chop the cauliflower by tossing it in the food processor and pulsing a few times.)
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3
Season with salt and pepper and add a drizzle of olive oil to the cooked cauliflower.
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4
Transfer the cooked cauliflower to a large bowl. Don't wipe out the pan.
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5
To the bowl of cauliflower, add the cucumbers, tomatoes, lemon zest, lemon juice, and parsley. Season with salt and pepper and toss to combine. Set aside.
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6
In the same skillet, heat the remaining tablespoon of olive oil. Add the ground lamb and spices (I alternate between baharat and hawaijj depending on my mood or what I have in the pantry. Both are delicious with lamb.). Season with salt and pepper, and cook over medium-high heat until the lamb browns, breaking it up with a spatula as it cooks.
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7
To make the dressing: Combine all the ingredients in a small bowl and whisk until smooth. It should be pourable; if it's too thick, add more warm water. It should be easy to drizzle but not super thin.
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8
Divide the cauliflower mixture between two bowls, and divide the lamb on top of both bowls. Top with a liberal drizzle of the tahini dressing. Garnish with flaky sea salt and a handful of fresh cilantro.
