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Whole Cauliflower And Minve Bake Recipe

Whole Cauliflower And Minve Bake is a popular Anglo-Indian Side-Dish
Author :
On :
Friday, 21 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Anglo-Indian Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 1 - large Cauliflower
  • 1/2 kg - minced meat, either Beef or Mutton
  • 3 - medium sized onions, sliced finely
  • 2 tbsp - Vinegar
  • 3 slices - bread
  • 4 - Green chillies
  • 2 tbsp - Coriander leaves
  • 1 tsp - Ginger Garlic paste
  • 1 tsp - pepper powder
  • 2 tbsp - oil
  • A few Mint leaves
  • Salt to taste
  • How to Make Whole Cauliflower And Minve Bake:

    1. Trim the main stalk of the cauliflower as close as possible to the flower head, taking care not to cut it.
    2. Wash the mince and keep aside to drain.
    3. Soak the whole cauliflower in warm salted water for 1 hour. Wash well.
    4. Parboil the whole cauliflower for about 5 -6 minutes till just tender. Drain and keep aside.
    5. Sprinkle a little salt over the sliced onions and keep aside.
    6. Cook the mince in a little water for about 10 minutes till the water dries up.
    7. Grind the cooked mince together with the bread, coriander leaves, mint, pepper, salt, green chillies and vinegar to a paste.
    8. Stuff small quantities of this paste in to the spaces b/w the florets and spread the remaining paste evenly all over the cauliflower.
    9. Rub the onion slices together well and squeeze to as much water as possible from them.
    10. With greased hands, press the onion slices all over the mince paste covered cauliflower and par well for a smooth finish.
    11. Put the cauliflower in a greased, fairly deep baking dish and drizzle oil well over it.
    12. Bake in a moderate oven for 45 minutes to 1 hour till the onions are brown and crisp and the mince covering turns a nice brown all over.
    13. Serve with tomato sauce and steamed vegetables.


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    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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