Onions / Garlic / Mint (for meatballs and cauliflower) - Prep as directed. (Can be done up to 3 days ahead)
Cauliflower - Prep as directed. (Can be done up to 3 days ahead)
Make meatballs - In a mixing bowl, add the lamb, garlic, mint, salt, pepper, cumin, paprika, and the egg in a large bowl. Gently knead the meatball mixture with your hands just until all the ingredients are thoroughly combined. Wet your hands, then break off a piece of the mixture and roll into a 1-inch balls. (Can be done up to 1 day ahead)
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Arrange cauliflower on a sheet pan and drizzle with oil, smoked paprika, cumin, and some salt and pepper. Toss to coat.
Place cauliflower in the oven and roast until the edges are brown and become crisp, ~20 minutes.
While the cauliflower is roasting, heat oil in a skillet over medium-high heat. Add meatballs and brown all over, 3 to 4 minutes, shaking the skillet so that the meatballs brown evenly. Using a slotted spoon, transfer the browned meatballs to a bowl.
If the meatballs have released too much fat, drain off all but 1 tablespoon (for 4 servings; adjust accordingly if customizing). Add the onion and cook until soft and lightly browned, ~5 minutes. Add tomatoes, red wine vinegar, and chicken stock, and cook to blend the flavors and reduce the sauce, ~5 minutes.
Add the meatballs to the sauce and cook over medium-high heat until they are cooked through and the sauce reduces, ~5 to 10 minutes
Remove cauliflower from the oven when crispy. Drizzle with fresh lemon juice, and sprinkle with fresh mint.
Assemble plates of meatballs in sauce and roasted cauliflower. If desired, garnish meatballs with additional chopped mint. Enjoy!