There are so many ways that meatballs can get you out of a dinnertime grind. Especially when they're rolled and ready to get roasted and wrapped, streetfood-style. These hand-held heroes are slicked with tzatziki, stuffed with roasted cauliflower and meatballs (aka koftas) and on the plate in 30 short minutes.
Preheat oven to 200°C. Roughly chop cauliflower into florets.
Place cauliflower and meatballs on a lined tray, scatter with smoky cumin and coriander blend and drizzle with oil. Season lightly with salt and pepper. Roast for 25 minutes or until meatballs are cooked through and cauliflower is golden. While Cauliflower and meatballs are roasting, continue with step 3.
Thinly slice eschalot and place in a bowl with red wine vinegar and a pinch of salt. Mix to combine. Set aside to pickle.
Pick mint leaves from their stems and roughly chop. Roughly chop tomato.
Wrap souvlaki breads in foil and warm in the oven for 5 minutes.
Arrange souvlaki breads on plates and spoon over tzatziki. Top with meatballs, cauliflower, tomato, mint and pickled eschalot to serve.