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.
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.
