Ingredients
-
1
-
1/2
-
1/2
-
2
-
2
-
1
-
3
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Stuffed Cauliflower,From Vegetarian Times – October 2010 Rather than frying this cauliflower dish, Madhu Gadia, author of The Indian Vegan Kitchen, steams and bakes it for a party entre that’s elegant and healthful.,I made this tonight and overall was unimpressed except for the crust. The recipe is generally out of order, the suggested cooking time for the cauliflower is no where near enough and the crust/topping does not permeate the cauliflower is any way that would resemble ‘stuffed’. The crust however is tasty, browns nicely and has potential to be fantastic (so long as you grate your potatos quite small).,From Vegetarian Times – October 2010 Rather than frying this cauliflower dish, Madhu Gadia, author of The Indian Vegan Kitchen, steams and bakes it for a party entre that’s elegant and healthful.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 400f Blend Onion, Tomato Sauce, Jalepeo, Ginger, Garlic, Garlic, and Cumin in Blender Until Paste Forms. Heat 2 Tbs. Oil in Skillet Over Medium-High Heat. Add Onion Paste, and Cook 3 Minutes, or Until Mixture Comes Together in Dense Mass. Stir in Coriander, Turmeric, Cayenne, Amchoor, and Garam Masala; Cook 2 Minutes. Stir in 1/2 Cup Water and Grated Potato. |
|
2
Done
|
Steam Whole Cauliflower Head 5 to 7 Minutes. Cool. Press Onion Mixture All Over Cauliflower. Set in Baking Dish. |
|
3
Done
|
3toss Sliced Potatoes With Remaining 1 Tbs. Oil on Baking Sheet. Transfer Both Pans to Oven, and Bake 25 Minutes, Turning Potatoes Once. Serve Cauliflower With Sliced Potatoes. |
