by flavoristabarr
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my 12 recipes »
flavoristabarr's Notes:
Expand3 tablespoons vegetable oil Ask a question about this ingredient
1/2 cup onion, diced Ask a question about this ingredient
2 teaspoons cumin seeds, toasted and ground Ask a question about this ingredient
2 cups diced tomatoes (Muir Glenn Fire Roasted is really good here) Ask a question about this ingredient
1 cup water Ask a question about this ingredient
2 tablespoons freshly grated stem Ginger Ask a question about this ingredient
2 tablespoons freshly chopped cilantro Ask a question about this ingredient
Salt and pepper to taste Ask a question about this ingredient
1 1/2 cup onion, diced Ask a question about this ingredient
1 1/2 tablespoon freshly ground stem ginger Ask a question about this ingredient
1 tablespoon chopped garlic Ask a question about this ingredient
6 tablespoons vegetable oil Ask a question about this ingredient
3 Anaheim chilies, diced Ask a question about this ingredient
1 1/2 tablespoon ground coriander seeds Ask a question about this ingredient
2 tablespoons ground almonds or pistachios, plus more for garnishing Ask a question about this ingredient
1 head of cauliflower Ask a question about this ingredient
2 teaspoons yellow mustard seeds, or 1 tsp. yellow, 1 tsp. brown Ask a question about this ingredient
To make the tomato sauce: Heat the oil in a non-reactive large saute pan.
Ask a question about this stepAdd the onion and cook until soft.
Ask a question about this stepAdd the cumin and stir occasionally for 1 minute.
Ask a question about this stepAdd the freshly grated ginger and cook for another minute.
Ask a question about this stepNow add the tomatoes and the water.
Ask a question about this stepBring to a boil and season with salt and pepper. Cover and turn off heat.
Ask a question about this stepFor cauliflower: Remove outer greens. Steam the whole cauliflower for 8 minutes. Allow to cool.
Ask a question about this stepTo make stuffing: Heat the oil in a large pan. Add the oil and then the onions.
Ask a question about this stepOnce onions are soft, add the chilies and the garlic. Add the ginger and coriander and mix well.
Ask a question about this stepNow add the almonds or pistachios and season with salt and pepper. Mixture should resemble a thick paste.
Ask a question about this stepTurn off heat and allow mixture to cool completely.
Ask a question about this stepPreheat oven to 400 degrees.
Ask a question about this stepGently stuff the mixture into the seams of the cooled cauliflower florets. Spread the remaining stuffing over the top.
Ask a question about this stepPlace cauliflower head into a shallow baking dish. If you have extra nuts, sprinkle them over the top and pour about 1 to 2 tlbs. of extra vegetable oil over the top.
Ask a question about this stepBake the cauliflower for 25 minutes.
Ask a question about this stepTo serve: Reheat the tomato sauce. Pour a little sauce on the bottom of a serving platter. Place cauliflower on top. Pour more sauce on top and garnish with freshly chopped cilantro and nuts. Cut into the cauliflower like a cake and serve with sauce on top.
Ask a question about this stepThanks. I love it too, especially in the dead of winter when we are anticipating some new vegetables!
I forgot to write that the mustard seeds are added in step 9.
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
This was delicious! such a nice combination of flavors.