This interesting vegetable has an Indian taste, very good! Just precook a head of cauliflower and then gently push in all the goodies for the stuffing.
If you would like a milder version look below for one that has breadcrumbs in. Fun taste of change for you to try!
3 tablespoons vegetable oil
1/2 cup diced onion
2 teaspoons cumin seeds, toasted and ground
2 tablespoons freshly grated ginger
2 cups diced tomatoes (Muir Glenn Fire Roasted is really good here, available at the Lamb Shoppe, 320-587-6094)
1 cup water
Salt and pepper to taste
2 tablespoons freshly chopped cilantro, or parsley
Heat the oil in a non-reactive large saute pan and add the onions and cook until soft. Add the cumin and stir occasionally for 1 minute.
Now add the ginger and cook for another minute. Next pour in the tomatoes and the water and bring to a boil. Season with salt and pepper. Add cilantro, cover and turn off heat.
For Stuffed Cauliflower:
1 1/2 cups diced onion
1 1/2 tablespoon freshly grated ginger
1 tablespoon chopped garlic
6 tablespoons vegetable oil
3 Anaheim chilies, diced (less if you want less spicy)
1 1/2 tablespoon ground coriander seeds
2 tablespoons ground almonds or pistachios, plus more for garnishing
1 head of cauliflower- cooked
2 teaspoons yellow mustard seeds, or 1 tsp. yellow, 1 tsp. brown
Cook the cauliflower in a pot of boiling and salted water for about 20 minutes or till slightly tender, let cool in a colander.
Heat the oil in a large pan and add the onions. Once onions are soft, add the chilies and the garlic stir around and then add the ginger and coriander and mix well.
Now the almonds or pistachios and the mustard seeds can be added. Stir and cook for 5 minutes, Season with salt and pepper. Mixture should be rather crumbly in texture. Turn off heat and allow mixture to cool completely.
Preheat oven to 400 degrees. Gently stuff the mixture into the seams of the cauliflower florets. Spread the remaining stuffing over the top.
Place cauliflower head into a shallow baking dish. If you have extra nuts, sprinkle them over the top and pour about 1 to 2 Tbsp. of extra vegetable oil over the top. Ladle some of the tomato sauce around the stuffed cauliflower and spoon a bit on top. Bake the cauliflower for 25 minutes.
To serve: Reheat the tomato sauce. Pour a little sauce on the bottom of a serving platter. Place cauliflower on top. Pour more sauce on top and garnish with freshly chopped cilantro and nuts. Cut into the cauliflower like a cake and serve with sauce on top.
Or try this less spicy one with bread crumbs
Stuffed Cauliflower with Meat and Breadcrumbs
1 lg. firm head cauliflower
2 tbsp. butter
1/2 c. finely chopped onion
2 c. ground cooked ham or or hamburger
2 tsp. finely chopped pimento
4 c. coarse bread crumbs
1/2 c. milk
1/2 tsp. salt
1/8 tsp. black pepper
3 tbsp. butter
Cook whole head as above. Drain thoroughly and allow to cool. In a skillet, saute onion in 2 tablespoons butter until just soft, then mix in ham, pimento, and bread crumbs. Beat egg, add milk, salt and pepper and mix thoroughly with the ham mixture. Put drained cauliflower in oven proof dish without crowding it, and carefully force the stuffing between the florets of the vegetable, arranging any leftover stuffing around the base. Dot liberally with butter and bake uncovered in preheated 350 degree oven until stuffing is set and lightly browned, about 20 minutes. Dust lightly with paprika and serve. Serves 4-6.