Stuffed Cauliflower

• 1 cup coarsely chopped onion
• 1/2 cup tomato sauce
• 1/2 small jalepeno 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
• 1/2 tsp. ground turmeric
• 1/2 tsp. cayenne pepper, or to taste
• 1/2 tsp. amchoor or 1 tsp. lemon juice
• 1/2 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 400F.
2. Blend onion, tomato sauce, jalepeno, ginger, garlic, garlic, and cumin in blender until paste forms.
3. Heat 2 Tbs.
4. oil in skillet over medium-high heat.
5. Add onion paste, and cook 3 minutes, or until mixture comes together in dense mass.
6. Stir in coriander, turmeric, cayenne, amchoor, and garam masala; cook 2 minutes.
7. Stir in 1/2 cup water and grated potato.
8. Steam whole cauliflower head 5 to 7 minutes.
9. Cool.
10. Press onion mixture all over cauliflower.
11. Set in baking dish.
12. Toss sliced potatoes with remaining 1 Tbs.
13. oil on baking sheet.
14. Transfer both pans to oven, and bake 25 minutes, turning potatoes once.
15. Serve cauliflower with sliced potatoes.

onion, tomato sauce, jalepeno chile, fresh ginger, garlic, cumin seeds, vegetable oil, ground coriander, ground turmeric, cayenne pepper, amchoor, garam masala, potato, head cauliflower, potatoes

Taken from www.vegetariantimes.com/recipe/stuffed-cauliflower/ (may not work)