Let the Turkey Trot: Stuffed, Spiced Whole Cauliflower
“I can’t run in the Turkey Trot”, my 7 year old daughter looked up at me, anxiety writ all over her chubby face. She was referring to the annual Thanksgiving race, when hundreds of children were released from elementary school to run around the field and loop through the nearby woods.“Why ever not?” “The winner takes home a turkey. But we’re vegetarians!”
I looked down at her stubby legs, encased in the impossibly cheery stripes of Hanna Andersson leggings. For the first (possibly the last) time, I was less than brutally honest about my children’s abilities, or lack thereof. Hiding a smile, I assured her that if she won, we would donate the turkey to the local Food Pantry so the poor would not go hungry. She was so relieved that I resolved to make as grand a stuffed non-turkey as I could. Since that Thanksgiving, many years ago, I’ve perfected the stuffed cauliflower, based loosely on Julie Sahni’s recipe from Classic Indian Vegetarian and Grain Cooking.
To all G+ foodies, especially Shinae Nae , who posts step by step images of the most delicious culinary creations.
#food #vegetarian #vegan #Indian food
madame scientist's not-so-mad musings 
Hummmmmmmmmmmmmmmm
Every family has funny relations, Hossam Tabanjeh ! 🙂
What a great story! And fantastic recipe.
OMD (oh my dog), this recipe has my mouth watering ….. YUM YUM
Wow, that looks delicious.
Delicious.
Dr. Rao, looking at that makes me feel stuffed. It looks very good, though!
Rajini Rao The story is beautiful. Thank you for sharing it. The dish looks good too!
This looks delicious, mmmmmm.
Thanks, Shinae Nae ! Lots of coriander seeds in the ground spice mix. I also added turmeric, cayenne and a tbsp of white flour to the onion based stuffing (to thicken it). For the sauce, I left the spices whole (cumin seeds to the ones you mentioned). I have a crazy large spice cupboard, by the way 😉
Grafton Palmer , that’s a good plan, just make sure she is a good cook, too! Or perhaps, you will be the chef in your future partnership 🙂
nice
Rajini Rao That looks really, really, nice. Could I be cheeky and ask you to put details as comments for each photo/stage? My family are all veggie but my wife (nor I) couldn’t work out exactly what to do. 🙂
Looks Good, I`m Hungry.
I’m chuffed, Mike McLoughlin (how’s that for a long forgotten britishism?;) Step by step instructions and photo legends are on my madamescientist blog (more recipes, too): https://madamescientist.wordpress.com/2011/12/31/let-the-turkey-trot-stuffed-spiced-whole-cauliflower/
Thank you.
You are too kind Rajini Rao – you should be chuffed, it is a work of true art.
Well, I have no excuse not to grow cauliflower (my least favorite vegetable) now. Scrumptious recipe.
Michelle Beissel ,I’m guessing you don’t like cauliflower because you’ve had it steamed (sulfurous) or raw (tasteless)? The easiest and most surprisingly awesome way to cook cauliflower is to roast the florets, tossed with some olive oil/salt/pepper in a hot oven (400F) for 15 min or so. It’s done when it has a few crispy brown flecks. Try it, it smells and tastes amazing. 🙂
P.S. I find it hard to grow cauliflower, though..they attract bugs and the florets grow apart. Cabbages work well in my garden, though.
Rajini Rao Food…food…food…everywhere. Vegetarian Indian dishes, curry dishes, basmati rice…Wow. they all look so good. I wish I was there to help out so you don’t have any left over! make it hot and spicy for me. 🙂
Please don’t be freaked out Rajini Rao, but I had my first ever G+ dream last night where you had arranged to do a Hangout to demo how to cook this (and demo boxing – I know, very odd) and I just couldn’t watch it as I was so tired and couldn’t open my eyes.
This G+ malarkey is clearly taking me over 🙂
Oddly, it is because it is white, and I associate white with no flavour psychologically, that is why your recipe appeals to me, it is so colourful despite the centerpiece being a white veggie. I am a colour freak and use white as accents.
In France, au gratin is a popular way to do cauliflower and broccoli, but still, just not enough punch–taste, texture, colour wise for me (despite the marvelous choice of cheese available here). I will try your suggestion though as virgin olive oil and freshly ground black pepper brings everything to life. And I will sprinkle fleur de sel just before serving (tremendous taste booster!)
I grow all the broccoli and Brussels sprouts that we eat, and yes, wow, bugs love them. I spend about a week picking the larvae off early in the season and that usually suffices, no more for the rest of the growing season.
Grafton Palmer That goes for all food and all diets. You just eat lots more of different stuff 🙂 – I would prefer to eat cauli cooked, personally as I value my teeth.
Mike McLoughlin , cooking hangouts-what a great idea! I’ve yet to resort to pugilism, so not sure where the boxing fits in! Science funding is tricky, so we always have plan B up our sleeves.. I’ve taken informal polls amongst my colleagues and cooking is usually the top fall back plan 🙂
Hehe. It is a good idea, isn’t it. I know of another plusser that teaches cake making that way. Group music lessons too, perhaps. It is such a great medium. I tried to convince my wife to try your recipe tonight – no joy yet. We have relatives staying so I am not allowed in the kitchen to try it myself. I shall let you know how I get on.
Looks delicious
yummy
Wow! this looks great! Can’t wait to try it.
chan masta
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