Bengali Stuffed Cauliflower in Coconut Milk

This traditional Bengali recipe combines the flavors of coconut milk, mustard paste, and spices to create a delectable and creamy stuffed cauliflower dish, commonly served in Eastern Indian cuisine.

🛒 Ingredients

• 1 whole cauliflower
• 1 cup coconut milk
• 2 tsp mustard paste
• 2 tbsp ghee
• 1 medium onion
• 1 inch ginger
• 1 small red chili pepper
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp salt

👨‍🍳 Instructions

1. 1

   Step 1: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. 2

   Step 2: Break the cauliflower into florets and steam them until tender.

3. 3

   Step 3: In a pan, heat ghee over medium heat and sauté the onion, ginger, and red chili pepper until softened.

4. 4

   Step 4: Add the mustard paste, cumin powder, turmeric powder, and coriander powder to the pan and cook for 1 minute.

5. 5

   Step 5: Stir in the coconut milk and bring the mixture to a simmer.

6. 6

   Step 6: Stuff each cauliflower floret with the coconut milk mixture and place them on the prepared baking sheet.

7. 7

   Step 7: Bake the stuffed cauliflower in the preheated oven for 20-25 minutes, or until tender and lightly browned.

8. 8

   Step 8: Garnish with chopped cilantro and serve hot.

9. 9

   Step 9: Serve with steamed rice or roti for a complete meal.

💡 Pro Tips

To prevent the cauliflower from drying out, steam it until tender before stuffing and baking. Also, adjust the amount of chili pepper according to your desired level of spiciness. This recipe can be made in advance and refrigerated for up to 24 hours.

📊 Nutrition per Serving