Stuffed Cauliflower

Submitted by Dominick and Amanda

"From Vegetarian Times - October 2010 Rather than frying this cauliflower dish, Madhu Gadia, author of The Indian Vegan Kitchen, steams and bakes it for a party entrée that's elegant and healthful."

 

• Ready In: 55mins
• Ingredients: 15
• Serves: 8

ingredients

• 1 cup onion, coarsely chopped
• 1⁄2 cup tomato sauce
• 1⁄2 small jalapeno chile, finely chopped
• 2 tablespoons fresh ginger, chopped
• 2 garlic cloves, coarsely chopped
• 1 teaspoon whole cumin seed
• 3 tablespoons canola oil, divided
• 1 tablespoon ground coriander
• 1⁄2 teaspoon ground turmeric
• 1⁄2 teaspoon cayenne pepper (to taste)
• 1⁄2 teaspoon amchoor powder or 1 teaspoon lemon juice
• 1⁄2 teaspoon garam masala
• 1 large potato, peeled, boiled, and grated
• 1 medium head cauliflower (2 lb.)
• 2 medium potatoes, peeled and sliced

directions

1. Preheat oven to 400°F Blend onion, tomato sauce, jalepeño, ginger, garlic, garlic, and cumin in blender until paste forms. Heat 2 Tbs. oil in skillet over medium-high heat. Add onion paste, and cook 3 minutes, or until mixture comes together in dense mass. Stir in coriander, turmeric, cayenne, amchoor, and garam masala; cook 2 minutes. Stir in 1/2 cup water and grated potato.
2. Steam whole cauliflower head 5 to 7 minutes. Cool. Press onion mixture all over cauliflower. Set in baking dish.
3. 3Toss sliced potatoes with remaining 1 Tbs. oil on baking sheet. Transfer both pans to oven, and bake 25 minutes, turning potatoes once. Serve cauliflower with sliced potatoes.

Reviews

[Mgnbos]

I made this tonight and overall was unimpressed except for the crust. The recipe is generally out of order, the suggested cooking time for the cauliflower is no where near enough and the crust/topping does not permeate the cauliflower is any way that would resemble 'stuffed'. The crust however is tasty, browns nicely and has potential to be fantastic (so long as you grate your potatos quite small).