Indian Spiced Stuffed Cauliflower
Take your vegetarian dinner game to the next level with this stunning Indian Spiced Stuffed Cauliflower recipe. A whole cauliflower is hollowed out and packed with a flavorful mixture of basmati rice, peas, aromatic spices like garam masala and cumin, and a touch of zesty lemon juice. Coated in a tangy yogurt glaze and roasted to golden perfection, this dish combines rich, vibrant Indian flavors with an eye-catching presentation. Perfect as a centerpiece for gatherings or a satisfying family meal, this recipe is gluten-free, packed with wholesome ingredients, and can be made vegan with simple swaps. Serve it with a dollop of yogurt or alongside mint chutney for a truly memorable feast.
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Recipe Information
Ingredients
- 1 Whole cauliflower
- 3 tablespoons Olive oil
- 1 medium Onion
- 3 Garlic cloves
- 1 inch piece Ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 0.5 teaspoon Cayenne pepper
- 1 cup Cooked basmati rice
- 0.5 cup Frozen peas
- 2 tablespoons Fresh cilantro
- 1 tablespoon Lemon juice
- 3 tablespoons Plain yogurt
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Cashews (optional)
Instructions
Preheat your oven to 400°F (200°C).
Trim the leaves from the cauliflower and carefully cut out the core to create space for the stuffing without breaking the crown. Set aside.
Finely chop the onion, garlic, and ginger.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and sauté until it turns translucent, about 3-4 minutes.
Add the garlic and ginger to the skillet and sauté for another 1-2 minutes until fragrant.
Stir in the ground cumin, coriander, turmeric, garam masala, cayenne pepper, and salt. Cook the spices for 1 minute to release their aroma.
Add the cooked basmati rice, frozen peas, and cashews (if using) to the skillet. Stir well to combine and heat through for about 2-3 minutes.
Remove the skillet from heat and stir in the chopped fresh cilantro and lemon juice. Set the stuffing mixture aside to cool slightly.
Place the cauliflower in a roasting dish and gently stuff the rice mixture into the hollowed center, pressing it in firmly.
In a small bowl, mix the plain yogurt with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Brush this mixture generously over the cauliflower, coating it completely.
Cover the roasting dish with aluminum foil and roast in the preheated oven for 30 minutes.
Remove the foil and roast for an additional 20 minutes, or until the cauliflower is tender and golden brown on the outside.
Let the stuffed cauliflower cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
1189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 2541 mg | 110% | |
| Total Carbohydrate | 134.9 g | 49% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 35.2 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 408 mg | 31% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2901 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
