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Author Notes: When I had my whole foods restaurant - Val 21 in San Francisco (what seems like an eternity ago), we would serve this as a vegan entree with a side of flavorful garbanzo beans and our fragrant brown rice. This is such a great play on flavor and texture. Incidentally, the ginger/coriander tomato sauce goes well with other foods too. —flavoristabarr
Serves 2 to 4 depending on if it's a side dish or entree
For Tomato Sauce
- 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
For Cauliflower stuffing
- 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
- 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.
- This recipe was entered in the contest for Your Best Cauliflower Recipe