Stuffed vegetables and leaf rolls
A light olive-oil dish with a filling of rice, onion and spices tucked between cauliflower florets and cooked gently. Serve it cold as a favorite meze for garden meals.
Mix the rice, finely chopped onion, grated tomato, dill, dried mint, salt and sugar in a bowl to make the filling.
Press the filling into the gaps between the cauliflower florets with a spoon, making sure all the pieces are filled.
Arrange the stuffed cauliflower in a wide saucepan. Drizzle with the olive oil and water, cover, and cook over low heat for 25–30 minutes.
Leave the cooked cauliflower to cool to room temperature. Squeeze lemon juice over it and serve.
Do not boil the cauliflower for too long; it should stay firm so it does not fall apart during cooking. Keep the water level below halfway up the cauliflower; otherwise, the filling will become watery and lose flavor.
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