Stuffed Cauliflower

1. 1

   Blanch the cauliflower in boiling water for 5 minutes Drain and set aside to cool.

2. 2

   Heat 3 tbsp oil in a pan and add the cumin seeds, when they start to pop add the onion and fry for 4 minutes.

3. 3

   Add the ginger and garlic and fry for 1 minute.

4. 4

   Reduce the heat to medium, add the meat and stir fry till it is crumbly and the liquid has evaporated.

5. 5

   Reduce the heat to low and add the turmeric, coriander, cinnamon, cardamom, and chilli powder, and the diced tomatoes. Stir and fry for 3 minutes Cover the pan with a lid and cook for 10 minutes Remove from the heat and allow to cool.

6. 6

   Put the cauliflower on a plate stem side up, fill the spaces between the florets with as much of the meat mix as possible.

7. 7

   Turn the cauliflower over and gently pull the florets apart and fill with the rest of the meat.

8. 8

   Heat the remaining oil and add the mustard seeds, when they pop add the add the cumin and curry leaves (if using).

9. 9

   Place the cauliflower right way up on the seasoned oil, cover with a lid and cook on medium heat till the cauliflower is cooked.

10. 10

    Serve the cauliflower on a serving dish with any remaining meat and juices from the pan around the cauliflower.

11. 11

    Garnish with the eggs and tomatoes.

* Per serving · 4 servings · Values may vary.