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Serves
2 to 4 depending on if it's a side dish or entree
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. —barr
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Ingredients
- For Tomato Sauce
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3 tablespoons
vegetable oil
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1/2 cup
onion, diced
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2 teaspoons
cumin seeds, toasted and ground
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2 cups
diced tomatoes (Muir Glenn Fire Roasted is really good here)
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1 cup
water
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2 tablespoons
freshly grated stem Ginger
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2 tablespoons
freshly chopped cilantro
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Salt and pepper to taste
- For Cauliflower stuffing
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1 1/2 cups
onion, diced
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1 1/2 tablespoons
freshly ground stem ginger
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1 tablespoon
chopped garlic
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6 tablespoons
vegetable oil
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3
Anaheim chilies, diced
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1 1/2 tablespoons
ground coriander seeds
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2 tablespoons
ground almonds or pistachios, plus more for garnishing
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1
head of cauliflower
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2 teaspoons
yellow mustard seeds, or 1 tsp. yellow, 1 tsp. brown
Directions
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To make the tomato sauce: Heat the oil in a non-reactive large saute pan.
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Add the onion and cook until soft.
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Add the cumin and stir occasionally for 1 minute.
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Add the freshly grated ginger and cook for another minute.
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Now add the tomatoes and the water.
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Bring to a boil and season with salt and pepper. Cover and turn off heat.
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For cauliflower: Remove outer greens. Steam the whole cauliflower for 8 minutes. Allow to cool.
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To make stuffing: Heat the oil in a large pan. Add the oil and then the onions.
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Once onions are soft, add the chilies and the garlic. Add the ginger and coriander and mix well.
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Now add the almonds or pistachios and season with salt and pepper. Mixture should resemble a thick paste.
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Turn off heat and allow mixture to cool completely.
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Preheat oven to 400 degrees.
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Gently stuff the mixture into the seams of the cooled cauliflower florets. Spread the remaining stuffing over the top.
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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.
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Bake the cauliflower for 25 minutes.
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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.
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