Mexican stuffed cauliflower


Recipe may contain gluten, peanuts, tree nuts, milk and sesame.

Here is a great way to make baked cauliflower more exciting – stuff it full of Mexican flavours. Mince, spices plus cheese that melts and goes perfectly gooey and brown, make this an absolute winner.

13 Ingredients

  • 2 tablespoons rice bran oil

  • 1 small brown onion, finely chopped

  • 1 small red capsicum, finely chopped

  • 250g beef mince

  • 35g sachet Mexican spice mix

  • 1/2 cup black beans, mashed

  • 190g bought salsa

  • 150g (1 1/2 cups) pre-grated Mexican cheese blend

  • 1kg whole cauliflower, leaves removed

  • Sliced avocado or guacamole, to serve

  • Sour cream, to serve

  • Sour cream, to serve Lime cheeks, to serve

  • Fresh coriander sprigs, to serve

4 Method Steps

  • Step 1

    Preheat oven to 200C.

  • Step 2

    Heat the oil

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    (2 tablespoons rice bran oil) in a large frying pan over a medium high heat. Add the onion (1 small brown onion, finely chopped) and capsicum (1 small red capsicum, finely chopped). Cook, stirring occasionally, for 3-5 minutes or until golden and caramelised. Add the beef (250g beef mince) and cook, stirring, for 1-2 minutes. Remove from heat. Sprinkle over half the spice mix (35g sachet Mexican spice mix). Add the beans (1/2 cup black beans, mashed), salsa (190g bought salsa) and 1 cup of cheese (150g (1 1/2 cups) pre-grated Mexican cheese blend). Stir to combine.

  • Step 3

    Cut the core and large inner stalks from the cauliflower (1kg whole cauliflower, leaves removed), careful to keep florets intact. Brush florets with oil and sprinkle over remaining spice mix. Place in a small roasting tray cavity-side up. Spoon the beef mixture into the cavity, and use the back of the spoon to push to ensure the cavity is fully stuffed. Add 60ml (¼ cup) water to the roasting tray. Cover tray with foil and roast for 45-50 minutes. Remove foil and sprinkle with remaining cheese. Roast for 15-20 minutes or until the cheese is golden and a knife inserted into the cauli meets no resistance.

  • Step 4

    Cut into 4 wedges and serve with avocado or guacamole (Sliced avocado or guacamole, to serve), sour cream (Sour cream, to serve), lime cheeks (Sour cream, to serve Lime cheeks, to serve) and coriander (Fresh coriander sprigs, to serve).

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Recipe Notes

  • You can replace the Mexican cheese blend with your choice of pre-grated cheese blends.
  • If needed, trim a little off the top of the cauliflower so that it sits flat in the roasting tray.

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