Ingredients

The following ingredients have 3 Servings
  • 3 tablespoons vegetable oil
  • 1/2 cup onion, diced
  • 2 teaspoons cumin seeds, toasted and ground
  • 2 cups diced tomatoes (Muir Glenn Fire Roasted is really good here)
  • 1 cup water
  • 2 tablespoons freshly grated stem Ginger
  • 2 tablespoons freshly chopped cilantro
  • Salt and pepper to taste
  • 1 1/2 cups onion, diced
  • 1 1/2 tablespoons freshly ground stem ginger
  • 1 tablespoon chopped garlic
  • 6 tablespoons vegetable oil
  • 3 Anaheim chilies, diced
  • 1 1/2 tablespoons ground coriander seeds
  • 2 tablespoons ground almonds or pistachios, plus more for garnishing
  • 1 head of cauliflower
  • 2 teaspoons yellow mustard seeds, or 1 tsp. yellow, 1 tsp. brown

Instruction

  • To make the tomato sauce: Heat the oil in a non-reactive large saute pan.
  • Add the onion and cook until soft.
  • Add the cumin and stir occasionally for 1 minute.
  • Add the freshly grated ginger and cook for another minute.
  • Now add the tomatoes and the water.
  • Bring to a boil and season with salt and pepper. Cover and turn off heat.
  • For cauliflower: Remove outer greens. Steam the whole cauliflower for 8 minutes. Allow to cool.
  • To make stuffing: Heat the oil in a large pan. Add the oil and then the onions.
  • Once onions are soft, add the chilies and the garlic. Add the ginger and coriander and mix well.
  • Now add the almonds or pistachios and season with salt and pepper. Mixture should resemble a thick paste.
  • Turn off heat and allow mixture to cool completely.
  • Preheat oven to 400 degrees.
  • Gently stuff the mixture into the seams of the cooled cauliflower florets. Spread the remaining stuffing over the top.
  • Place 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.
  • Bake the cauliflower for 25 minutes.
  • To 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.