A light olive-oil dish made by stuffing cauliflower florets with a filling of rice, onion, and spices prepared in olive oil, then cooking over low heat. Served cold, this recipe is an indispensable meze of garden tables.
In a bowl, mix the rice, finely chopped onion, grated tomato, dill, mint, salt, and sugar to prepare the filling.
Fill the gaps between the cauliflower florets with the filling using a spoon, making sure all the pieces are coated with filling.
Arrange the dolma in a wide pot, drizzle with olive oil and water, close the lid, and cook over low heat for 25-30 minutes.
Let the cooked cauliflower dolma cool to room temperature, then serve with lemon squeezed over.
Important: don't overboil the cauliflower, it should stay firm so it doesn't fall apart while cooking. Caution: adjust the water level added to the pot so it doesn't exceed halfway up the cauliflower, otherwise the filling becomes watery and loses flavor.
Placing an inverted plate on top in the pot to weigh it down while cooking helps the cauliflower cook without falling apart — don't forget to squeeze plenty of lemon over it before serving.
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