Monday, August 8, 2011

#141 What's Your Favorite Stuffed Cauliflower?

I'm exploring a new vegetable every week. I am starting this week with something very familiar to me and a favorite Indian Subji in India and abroad. The idea is to introduce something different both in taste and nutritional value to my family, hoping that the "five a day" rule applies to both of us. Incorporating somewhere between five to six servings of healthy fruits and vegetables one of which is cooked. So today's kitchen hero is the almighty Cauliflower. An affordable vegetable, a member of the cabbage family the cauliflower has little bunches of florets or clusters that match beautifully with curry and garlic. Without doubt, it can very well be roasted or converted into a Gratin and still taste absolutely delicious.  Although Aloo Gobhi is a very popular dish served with rotis, my Stuffed Skillet Cauliflower is one dish that eliminates potatoes making it less starchy and extra spicy. It  pairs well with rice, bread or rotis so well. The aroma from roasting the cauliflower was attractive enough to draw R's nose sniffing into the kitchen. I combined a savory Indian Masala paste and stuffed the florets leaving them to marinate before pan frying them in Olive oil with tomatoes and chilis. When I dropped the marinated florets into the skillet it was so fragrant that R could not wait to have dinner... LOL. With  leftovers, turn them into roti wraps dabbing lime cilantro yogurt and  making incredible packages for a hearty lunch bag.


Cauliflower -1
Garlic 10 cloves
Ginger 1 1/2 inch piece
Green chillies 2
Fresh coriander leaves 1/2 medium bunch
Whole dry red chilli 4
Shaan Vegetable Masala- 2 Tbslpns
Turmeric powder 1 teaspoon
Cumin powder 1/2 teaspoon
Tomatoes chopped-1
Salt to taste
Oil 1 tablespoon
Mustard seeds 1 teaspoon

1. Separate cauliflower into smaller florets. Wash and drain them.
2. Cut up onions, garlic and ginger. Wash and chop green chillies. Clean, wash and chop coriander leaves.
3. Grind onions, garlic, ginger, red chillies, Shaan Masala, turmeric powder, cumin powder to a fine paste adding enough water.
4. Add salt to the paste and marinate the cauliflower florets in this for half an hour.
5. Heat oil in a kadai, add mustard seeds and when they crackle add green chillies and sauté for half a minute. Add marinated cauliflower and cut up tomatoes and cook for five minutes on high heat saute well.
6. Add one and a half cups of water and bring it to a boil. Lower heat and cook until the cauliflower is cooked.
7. Serve hot garnished with chopped coriander leaves.


  1. Don't have a fav but your recipe sounds tasty!

  2. My impression is that every vegetable looks and tastes exceptionally well when paired with Indian spices and cooked the Indian way. I love cauliflower so much, sometimes I eat half of it "nature", straight from the water... so I'm sure I would love your Indian delight!

  3. wow malli those look gorgeous...want to have it now....

  4. I have never ever had something like this but I am in love with it. the cauliflower combined with those flavors is incredible. It looks amazing

  5. My fav toooo....I love to cook and eat cauliflower in any flavor...this looks gr8 marked..

  6. A lovely spicy vegetable curry. The spices are promising to offer a great aroma and taste. I made a more or less similar one yesterday with Broccoli. :)

  7. I used to positively *loathe* cauliflower when I was a kid. The problem was, I always just had it either in a cheese sauce (cauliflower cheese) or just steamed/boiled (yuck)! It wasn't until I was a bit older that I discovered that with the simple addition of a few spices it turns into something pretty darn delicious. Something pretty much exactly like in your pictures is my idea of cauli-awesomeness! Great job! (Did you ever try it raw by the way? It's delicious!)


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