Stuffed Cauliflower

    Rather than frying this cauliflower dish, Madhu Gadia, author of The Indian Vegan Kitchen, steams and bakes it for a party entrée that's elegant and healthful.

• 1 cup coarsely chopped onion
• ½ cup tomato sauce
• ½ small jalepeño chile, finely chopped
• 2 Tbs. chopped fresh ginger
• 2 cloves garlic, coarsely chopped
• 1 tsp. whole cumin seeds
• 3 Tbs. canola or vegetable oil, divided
• 1 Tbs. ground coriander
• ½ tsp. ground turmeric
• ½ tsp. cayenne pepper, or to taste
• ½ tsp. amchoor or 1 tsp. lemon juice
• ½ tsp. garam masala
• 1 large potato, peeled, boiled, and grated
• 1 medium head cauliflower (2 lb.)
• 2 medium potatoes, peeled and sliced

1. Preheat oven to 400°F. Blend onion, tomato sauce, jalepeño, 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. Steam whole cauliflower head 5 to 7 minutes. Cool. Press onion mixture all over cauliflower. Set in baking dish.

3. Toss 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.