The Other White Meat, Cauliflower Stuffed Like a Chicken


There's a traditional Indian chicken recipe called Murgh Musallam. It's a complicated recipe that involves skinning a whole chicken, marinating it in a spice paste for 2 hours then making a fried spice paste, and when the chicken has had it's go-round in the first marinade, it's then rubbed inside and out with the second fried spice paste. One then wraps the whole bird up in aluminum foil and bakes it for an hour and a half. This dish is freaking delicious. It is also something that is not done every day. You can see why. This is a special occasion company dish. That's the trouble with this dish made using chicken. Cauliflower however, that's a whole different story. There are a lot of recipes for Gobhi (caulfilower) Musallem, some are more complicated than others. This one which originated with Julie Sanhi, is one of the best I've tried. I tweaked it a bbit, and It was so simple it was ready to serve in less than an hour. Always a good thing.

What you will need

1 Cauliflower

3 tablespoons vegetable oil

1 and 1/2 cups finely chopped onion

1 and 1/2 tablespoons finely chopped fresh ginger

1 tablespoon finely chopped shallot

4 serrano chilies seeded and finely chopped

1/2 teaspoon ground fennel seed

1/4 teaspoon kashmiri chili or cayenne

1/4 teaspoon ground black pepper

1 and 1/2 tablespoons ground coriander

2 tablespoons ground blanched almonds

1 teaspoon kosher salt

1 tablespoon flour or gluten free flour

6 sprigs cilantro

3 tablespoons vegetable oil

1/2 cup chopped onion

1 can of tomatoes pureed

2 teaspoons cumin

1/2 cup water

salt to taste

2 tablespoons chopped cilantro


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