Stuffed Cauliflower

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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.

  • 1/2 cup servingServings

Ingredients

  • 1 cup coarsely chopped onion
  • 1/2 cup tomato sauce
  • 1/2 small jalepeño chile, finely chopped
  • 2 Tbs. chopped fresh ginger
  • 2 cloves garlic, coarsely chopped
  • 1 tsp. whole cumin seeds
  • 3 Tbs. canola or vegetable oil, divided
  • 1 Tbs. ground coriander
  • 1/2 tsp. ground turmeric
  • 1/2 tsp. cayenne pepper, or to taste
  • 1/2 tsp. amchoor or 1 tsp. lemon juice
  • 1/2 tsp. garam masala
  • 1 large potato, peeled, boiled, and grated
  • 1 medium head cauliflower (2 lb.)
  • 2 medium potatoes, peeled and sliced

Preparation

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. Toss 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.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 154
  • Carbohydrate Content: 24 g
  • Fat Content: 6 g
  • Fiber Content: 4 g
  • Protein Content: 4 g
  • Sodium Content: 108 mg
  • Sugar Content: 4 g