Recipe

Indian-spiced Stuffed Cauliflower Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 425°.
Step #2 Bring a large pot of water to a boil.
Step #3 Stir in the turmeric & 1 tbsp of salt, add the head of cauliflower & cook this until barely tender, about 15 mins.
Step #4 Transfer the cauliflower to a large colander & let cool.
Step #5 In a small skillet, until golden brown, toast the chickpea flour over moderate heat, stirring, about 2 mins.
Step #6 Scrape the flour into a medium bowl & let cool, Ginger Paste, then stir in the the yogurt, Garlic Paste & 1 tbsp of the oil; season this with salt.
Step #7 In a mini food processor/blender, finely grind the cashews.
Step #8 In the small skillet, heat the remaining 1 tbsp of oil.
Step #9 Add the green beans & carrot & cook over low heat/flame, until crisp-tender, stirring, about 5 mins.
Step #10 Add the garam masala, cumin, cayenne & fenugreek & cook, stirring, until fragrant, about 1 min.
Step #11 Scrape the mixture into a medium bowl & let cool, then stir in the the cottage cheese, Cheddar, currants & ground cashews; season this with salt & pepper.
Step #12 Carefully stuff the head of cauliflower, packing small amounts of the vegetable mixture in between the florets & in the crannies on the underside of the head.
Step #13 Set the stuffed cauliflower in a baking dish, right side up, & spoon the yogurt topping all over the head.
Step #14 Bake the cauliflower for about 1 hr, or until richly browned.
Step #15 Let cool for about 5 mins before serving.
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