Stuffed Cauliflower

READY IN: 1hr 10mins




  • Blanch the cauliflower in boiling water for 5 minutes Drain and set aside to cool.
  • Heat 3 tbsp oil in a pan and add the cumin seeds, when they start to pop add the onion and fry for 4 minutes.
  • Add the ginger and garlic and fry for 1 minute.
  • Reduce the heat to medium, add the meat and stir fry till it is crumbly and the liquid has evaporated.
  • Reduce the heat to low and add the turmeric, coriander, cinnamon, cardamom, and chilli powder, and the diced tomatoes. Stir and fry for 3 minutes Cover the pan with a lid and cook for 10 minutes Remove from the heat and allow to cool.
  • Put the cauliflower on a plate stem side up, fill the spaces between the florets with as much of the meat mix as possible.
  • Turn the cauliflower over and gently pull the florets apart and fill with the rest of the meat.
  • Heat the remaining oil and add the mustard seeds, when they pop add the add the cumin and curry leaves (if using).
  • Place the cauliflower right way up on the seasoned oil, cover with a lid and cook on medium heat till the cauliflower is cooked.
  • Serve the cauliflower on a serving dish with any remaining meat and juices from the pan around the cauliflower.
  • Garnish with the eggs and tomatoes.