Stuffed vegetables and leaf rolls
A hearty main dish made by stuffing a whole head of cauliflower with a ground beef and rice filling, then baking it. The cauliflower’s mild sweetness balances the spiced meat; serve hot for dinner.
Lightly core the hard stem without disturbing the florets. Parboil the cauliflower in salted boiling water for 3–4 minutes, drain and set aside.
In a bowl, thoroughly mix the ground beef, rice, grated onion, tomato paste, salt and black pepper until evenly combined.
Press the filling into the spaces between the florets of the parboiled cauliflower until all the gaps are filled.
Place the stuffed cauliflower in a baking dish. Drizzle with thinned tomato paste and olive oil. Cover with foil and bake at 190°C / 375°F for 40 minutes, then uncover and bake for 10 more minutes.
Important: When parboiling the whole cauliflower, lightly core the stem and take care not to break apart the florets. Do not leave it in boiling water for more than 3–4 minutes. Caution: Cover the cauliflower with foil for baking, then uncover it for the final 10 minutes so the inside softens and the top browns lightly.
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