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1
For the patties: Combine the lamb, harissa, cumin, paprika, salt, pepper and garlic in a bowl and mix well by hand.
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2
Form into eight 1/2-inch-thick patties (3 to 4 inches across).
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3
Heat a grill pan over high heat.
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4
Grill the patties, working in batches if necessary, until the internal temperature reaches 160 degrees F, 1 to 2 minutes per side.
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5
For the rice: Combine the raisins and 1 cup of water in a microwe-safe bowl; microwave for 1 minute, then drain and set aside.
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6
Place the cauliflower florets in a food processor and pulse until the cauliflower resembles small pebbles, 3 or 4 pulses.
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7
Bring 1 1/2 cups water to a boil in a medium saucepan set over high heat.
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8
Add the cauliflower and cook, stirring, until tender, about 2 minutes.
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9
The water should be fully evaporated at this point, if not, drain the cauliflower using a fine mesh sieve.
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10
Remove the pan from the heat and stir in the raisins, almonds, parsley, lemon juice and olive oil.
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11
Season with salt and pepper.
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12
Serve the lamb patties over the cauliflower rice.
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13
Cook's Note: If you can't find harissa, substitute with 2 teaspoons tomato paste mixed with 1/4 teaspoon cayenne pepper and 1/4 teaspoon lemon juice.
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14
Use gloves when forming the patties to avoid getting the spicy paste in your eyes.
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15
You can also cook the patties in a 350 degree F oven until cooked through.
