Stuffed cauliflower (Photo: Nimrod Saunders)
If you invest in the accompanying citrus sauce, you're in for a delightful surprise – you won't believe how delicious it is.
Creamy and fragrant
cauliflower Cauliflower in Eyal Shani's
pita Orna Valle's cauliflower sinia
Ingredients for 6-8 servings
- 1 cauliflower separated into large flowers
- For filling 300g ground chicken/beef
- 1 bunch of chopped coriander
- 2 cloves crushed garlic
- 2 cm crushed ginger root
- 2 tablespoons sesame oil
- 2 eggs
- salt
- Ground black pepper
For frying :
- flour
- egg
- Bread crumbs
- Deep frying oil
More on the subject
How do you preserve cauliflower over time?
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Sauce:
- 3 tablespoons olive oil
- 3 cloves crushed garlic
- 1 teaspoon turmeric
- 2 tablespoons honey
- 3 tablespoons lemon juice
- 1 glass of orange juice
- salt
- 1/4 tsp. white pepper
How to prepare:
1. Remove cauliflower flowers' legs (just like mushrooms) with a knife.
2. Put the meat in a bowl. Add the rest of the fillers and mix well.
3. Fill the cauliflower: On the side where we removed the leg, place a handful of the filling and attach to the cauliflower. Designing into a ball shape.
4. Roll in flour, then in the egg, and finally in the breadcrumbs, and fry in hot oil until the balls are golden on all sides.
5. At this stage you can serve with tahini dressing and salad. If you want to turn into a stew, make a citrus sauce: heat oil and add garlic, spices, orange juice, lemon and honey. Bring to a boil.
6. Put the cauliflower in. Bring to a boil, lower the flame, cover and cook for 15 minutes.
7. Remove the cover and cook for another 10 minutes, (once every few minutes shake the pot, do not stir) serve hot.
More in Walla!
- Premium cauliflower from the field to the house
Memorable. Cauliflower stew (Photo: Nimrod Saunders)
Ruth Oliver, in association with Olive Tree Oil
- food
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Tags
- cauliflower
- Ruth Oliver
- meat
