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Wednesday, November 3, 2010

Stuffed Cauliflower

This recipe yields 6 Servings

I love this recipe, the presentation and serving of whole stuffed cauliflower in a platter is just spectacular with appetizing aroma of spices. When it emerges from the oven, fragrant and golden brown, it makes an unforgettable vegetarian side dish.


o 2 teaspoon turmeric powder

o 2 ½ teaspoons salt

o Medium size head cauliflower, core trimmed

o 1” piece of ginger

o 5-6 cloves of garlic

o 1-2 jalapenos or to taste

o 1-2 cherry peppers can use red pepper

o 5 small potatoes (or 3 potatoes, ½ cup of peas, 6 baby carrots, 1/4 cup of green beans boiled and mashed)

o 2 small onions

o 2 tomatoes

o 3-4 tablespoons vegetable oil

o 1½ teaspoon of cumin seeds

o ¼ teaspoon of asafetida

o 1/2 - 3/4 cup cashews, coarsely chopped

o ½ cup grated Paneer

o 1 teaspoon garam masala

o 2 teaspoon ground cumin pwwder

o 2 tables spoon coriander powder

o 1 teaspoon turmeric powder

o ½ teaspoon cayenne pepper

o 1 teaspoon of paprika

o ½ teaspoon fresh ground pepper

o 1 teaspoon of mango powder

o Salt to taste

o ¼ cup of sour cream

o ¼ cup Ketchup

o 1/4 cup cheddar cheese, shredded

o ½ cup of cilantro chutney

For cilantro chutney

o 1 bunch of Cilantro
o 1-2 jalapenos
o 1 tablespoon lime juice
o Salt to taste
o 1 teaspoon sugar
o One tablespoon of sour cream or yogurt

Finely chop and mix all of the above ingredients in food processor to consistency of paste. Keep it aside.

To prepare stuffing mixture:

• Boil potatoes, peel and mash them.

• If using vegetables can boil and mash them with potatoes, as you can see from pictures I did not use the vegetables this time. You can just use the potatoes for stuffing along with paneer and nuts.

• Bring a large pot of water to a boil.

• Add turmeric and 2 teaspoon of salt, add the head of cauliflower and cook until barely tender, about 30 minutes.

• Transfer the cauliflower to a e colander and let it cool.

• In food processor chop the cashews to coarse chunky powder, keep them aside,

• In same bowl of food processor grate paneer.

• In processor chop onion, peppers, garlic and ginger, keep it aside.

• Chop tomatoes in food processor keep them aside,

• In the skillet or pan, heat oil, add cumin seeds.

• When seeds crackle add asafetida followed by onion, ginger, pepper garlic paste.

• Sauté for 2-3 min.

• Add cashews.

• Sauté for another 1-2 min.

• Add paneer and then tomatoes.

• Cook for 2 min.

• Add all the dry spices,

• Add potatoes and mix until everything is well incorporated, stuffing mixture is ready.

• Preheat the oven to 425°.

• Carefully stuff the head of cauliflower, packing small amounts of the stuffing mixture in between the florets and in the crannies on the underside of the head.
• Set the stuffed cauliflower in a baking dish, right side up, cover with rest of the mixture and spoon the cilantro chutney on it followed by sour cream.

• Squirt the ketch on it evenly and then cover it with cheddar cheese.

• Bake the cauliflower for about 35-40 min, or until richly browned.

• Let cool for about 5 minutes before serving.

Recipe modified by Surekha from a recipe at
Photographs by Surekha.

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