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Dinner recipe · from the recipe book

Sheet-Pan Kofta with Roasted Cauliflower

Juicy cumin-spiced beef kofta roasted alongside caramelized cauliflower and Brussels sprouts, finished with a cool lemony yogurt-dill sauce.

Sheet-Pan Kofta with Roasted Cauliflower

Ingredients

  • 1¼ lb570 gGround beef, 90% lean
  • ½ medium60 gYellow oniongrated
  • 4 cloves12 gGarlicminced
  • ⅓ cup chopped20 gFresh parsleyfinely chopped
  • 2 tsp4 gGround cumin
  • 1⅛ tsp2 gGround coriander
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ½ tsp1 gGround cinnamon
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper
  • 4⅔ cups florets500 gCauliflowercut into florets
  • 3⅓ cups300 gBrussels sproutstrimmed and halved
  • 2 tbsp25 gOlive oil
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 1½ tbsp20 gLemon juice
  • ½ cup sprigs5 gFresh dillchopped

Steps

  1. Heat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Toss the cauliflower and Brussels sprouts with the olive oil, half the paprika, and a pinch each of the salt and black pepper; spread on the pan and roast 15 minutes.
  3. Meanwhile, mix the beef, onion, two-thirds of the garlic, parsley, cumin, coriander, cinnamon, remaining paprika, most of the remaining salt and the black pepper; shape into 12 oval kofta.
  4. Stir the vegetables, push them to the sides, and set the kofta in the center. Roast 15 to 18 minutes, until the kofta reach 160°F (71°C) and the vegetables are browned.
  5. Stir the yogurt with the lemon juice, dill, remaining garlic and a pinch of salt.
  6. Serve the kofta and vegetables with the yogurt sauce spooned over.

Contains: Milk.

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Saved in the Every Helping recipe book on October 19, 2026.

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