A hearty main dish made by stuffing whole cauliflower heads with a ground-meat rice filling and baking them. The cauliflower's slightly sweet character is balanced by the spiced ground-meat filling, and it is served hot at dinner tables.
Gently hollow out the tough stem of the cauliflower without breaking the florets apart, then blanch in boiling salted water for 3-4 minutes, drain, and set aside.
In a bowl, thoroughly knead together the ground meat, rice, grated onion, tomato paste, salt, and black pepper until the filling reaches a smooth consistency.
Press the filling into the gaps between the florets of the blanched cauliflower, continuing until all the gaps are filled.
Transfer the dolma to a baking dish, drizzle with diluted tomato paste and olive oil, and bake at 190°C covered with foil for 40 minutes, then uncovered for the last 10 minutes.
Important: when boiling the whole cauliflower, gently hollow out the core and be careful not to let the florets fall apart, don't keep it in boiling water for more than 3-4 minutes. Caution: covering the cauliflower with foil in the oven and baking uncovered for the last 10 minutes will soften the inside while lightly browning the top.
Adding a pinch of cumin and, if desired, a few currants to the filling balances the cauliflower's distinctive smell, giving the dolma a depth that's both slightly sweet and spicy.
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