nutritional information

Per 1/2 cup serving:

  • Calories: 154
  • Protein: 4
  • Total Fat: 6
  • Saturated Fat: <1
  • Carbohydrates: 24
  • Cholesterol: 0
  • Sodium: 108
  • Fiber: 4
  • Sugar: 4
Vegan Gluten-Free

Stuffed Cauliflower

Stuffed Cauliflower

Serves 8

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

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.

October 2010 p.50

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comments

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

mrs neelam rastogi - 2012-01-28 10:44:01

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.

vicki - 2011-11-19 18:37:52