|Finely chopped onion||1 Cup (16 tbs)|
|Ginger piece||1 Small, finely grated|
|Garlic pod||1 , crushed|
|Anise seed||1 Tablespoon|
|Coriander leaves||3 Tablespoon|
|Grated dry coconut||2 Tablespoon|
|Chili powder||1 Teaspoon|
Wash cauliflower, remove hard stem portion and soak in water for 15 minutes.
Put a number of slits on the remaining stem portion so that it does not remain undercooked.
Drain cauliflower and apply salt all over on the sides and cavities; place it on a sieve, cover and steam cook on boiling water.
Heat ghee in a big pan and fry boiled cauliflower till light brown, turning once, taking care not to break it.
Remove from ghee and set aside.
Grind ginger, chillies, garlic, coriander leaves and spices to a fine paste.
Chop tomatoes and cook for 15 minutes without adding water.
Liquidise and pass through a sieve.
In the same ghee, fry ground masala for five minutes.
Sprinkle some water if the masala catches at the bottom.
Add tomato pulp and continue frying till ghee comes on top.
Invert cauliflower and stuff with the above stuffing.
Fill the cavities also.
Spread some masala on top.
Roll some tomato slices in the remaining masala.
Place the prepared cauliflower in a stainless steel plate, arrange tomato slices around.
Keep warm in slow oven till time to serve.