Preparing the Cauliflower

1. Wash and rinse the cauliflower. Using a sharp knife, separate it into florets.
2. Drizzle with olive oil, then season with salt and cumin.
3. Spread evenly on a baking sheet.Preheat the oven to 400°F (200°C) and roast the cauliflower for 45–60 minutes, or until golden brown, flipping as needed.
   Alternatively, you can deep-fry the florets or cook them in an air fryer.

Preparing the Meat

1. Wash and rinse the lamb pieces, then season with allspice, cinnamon, nutmeg, and salt.
2. In a pressure cooker or large pot, heat oil over medium-high heat and add the lamb. Sauté for 1–2 minutes per side, until lightly browned.
3. Pour in enough hot water to fill the pot halfway. Seal the pressure cooker and bring to a boil over high heat. Once it starts boiling you'll hear the steam release, let cook for 30–35 minutes.
4. Pressure cooker note: When the cooking time is up, turn off the heat and allow the pressure to release naturally (about 15–20 minutes). Never open a pressure cooker while it is still pressurized.

Putting It All Together

1. In another pot, combine the roasted cauliflower, cooked meat, 1–2 cups of the meat broth, salt, and allspice.
2. Bring to a boil, cover and let it cook for about 3 minutes.
3. In a skillet, heat olive oil or butter. Add the chopped onions and garlic, and sauté until golden brown.
4. Pour golden brown onions and garlic mixture over the cauliflower and meat while the later is still cooking, stir gently to integrate everything together, then cook for another 2 minutes,
5. Serve hot with a squeeze of lemon and a side of rice.