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Stuffed Cauliflower

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.

Ingredients: 

Ingredients: 

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1 cup coarsely chopped onion
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½ cup tomato sauce
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½ small jalepeno chile, finely chopped
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2 Tbs. chopped fresh ginger
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2 cloves garlic, coarsely chopped
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1 tsp. whole cumin seeds
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3 Tbs. canola or vegetable oil, divided
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1 Tbs. ground coriander
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½ tsp. ground turmeric
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½ tsp. cayenne pepper, or to taste
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½ tsp. amchoor or 1 tsp. lemon juice
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½ tsp. garam masala
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1 large potato, peeled, boiled, and grated
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1 medium head cauliflower (2 lb.)
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2 medium potatoes, peeled and sliced

Instructions: 

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: 

Calories: 
154
Protein: 
4 g
Total Fat: 
6 g
Saturated Fat: 
<1 g
Carbohydrates: 
24 g
Cholesterol: 
0 mg
Sodium: 
108 mg
Fiber: 
4 g
Sugar: 
4 g
Yield: 
Serves 8

Comments on this Recipe

the flavors were great, but the inside of the cauliflower was dry and flavorless. i would maintain the ingredients, but chop the cauliflower up instead.

after baking cauliflower i fill the metrial between cauliflower also so it was not dry in side and whole veg was become spice and tasty

Made this tonight...it came out more "wet" looking then the picture. Wasn't so much as stuffed as the onion mixture sat on top. Definitely grate the potatoes finely, this may help it look more like the picture. All together, nice and spicy (open a window, our fan doesn't work so the spicy-ness nearly burnt my eyes out of my head)and the cauliflower added a nice contrast. I will make it again.

This was good and different- being served as a whole head of cauliflower. I made a lot of changes due to what I had available. I didn't have a jalapeno or tomato sauce, so I used fresh salsa instead. Later, I added the water slowly to paste mixture b/c of the previous comment of it being "wet" looking. Mine was not wet, but I don't feel like I got the paste into the center area of the cauliflower very well. I started adding the paste to the bottom first making sure I pressed it into the cracks. Next time I'll make it a little thinner, and I'll salt the cauliflower during the steaming.

I have made this a couple of times for my husband and I. We LOVE it! I have never used the potatoes that the recipe calls for and it turns out perfect every time. The coating on the cauliflower is crunchy and very flavorful. A MUST TRY........even for non-vegetarians like my husband.

Delicious flavor, but I might add some breadcrumbs to the onion mixture next time...mine turned out pretty "wet", too.

for a variety you can substitute italian seasonings instead of the indian seasonings and it should work too. my sister in law makes a baked breaded cauliflower using seasoned bread crumbs that's just wonderful.

I found that 5-7 minutes was not nearly long enough to steam the cauliflower! I should have tested it before baking but I was trying to prepare it quickly. It was completely raw after baking for 25 minutes so I ended up having to bake it for well over an hour before it was even edible. However, once fully cooked it was great!

I made this tonight and overall was unimpressed except for the crust. The recipe is generally out of order, the suggested cooking time for the cauliflower is no where near enough and the crust/topping does not permeate the cauliflower is any way that would resemble 'stuffed'. The crust however is tasty, browns nicely and has potential to be fantastic (so long as you grate your potatos quite small)

Its good but its a lot of work. its diffcult to stuff the cauliflower without it falling apart

Cauliflower

I made this recipe a few months back. Like other readers who have commented, I also had problems with assembling and getting cauliflower fully cooked. The taste was good and I actually ended up pureeing and adding extra seasoning and making into a soup.

Just made this. Cooking time is nowhere near enough. The cauliflower I got turned out to be quite dense with thick stems, so I don't think the steaming cooked it much and it was also not really "stuffed". It's tasty, but not sure it's worth the effort to try again.