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.
Ingredients
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 http://www.food.com
Photographs by Surekha.
No comments :
Post a Comment