Stuffed cauliflower

Incredible tasty stuffed curried cauliflower

Courtesy of Julie Sahni, Classic Indian Vegetarian Cookery.

Steam cauliflower, but not for long. I only had a half left, but figured it would do.

Cook

  • onion
  • garlic
  • ginger
  • add hot green chillies

and then spices

  • salt
  • pepper
  • cayenne
  • coriander
  • and fennel
  • plus a tablespoon or two of ground almonds.

Fry the mix for a couple of minutes then add a spoon of flour, fry another few minutes, and then add 3-5 tablespoons of water to make a paste. Cook that for a few minutes and then let it cool.

Cooking the paste

Stuff half the paste between the florets, and then spread the remaining half on top. Add a few drops of olive oil over the top and cook in oven until slightly crispy and glazed, say 25-30 mins.

Tomato and coriander sauce

Serve with tomato and coriander sauce which is

  • onion
  • ground cumin
  • pureed tomatoes (fresh or tinned)
  • salt
  • and water

I actually pureed the sauce after I’d cooked it all as the salad dressing was in the whizzing container. Stir in fresh coriander (assuming you have some which I didn’t).

I served the potatoes, cauliflower and sauce with a salad, and I used North Indian Salad Dressing with that.

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