Egyptian Corner Cumin Tomato Stuffed Vegetables

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Mahshi — vegetables stuffed with spiced rice — is one of the defining dishes of Egyptian home cooking, traditionally made with peppers, zucchini or cabbage. This version takes the same beloved filling of rice, tomato, cumin and herbs and uses it as a warm topping over roasted cauliflower steaks, since whole-head cauliflower doesn't hollow out the way peppers or zucchini do. The rice filling itself is cooked separately with tomato paste, cumin and coriander until fragrant, keeping the classic mahshi flavor profile intact even though the format is different from a hollowed vegetable. The cauliflower is roasted hot until deeply caramelized on the cut sides, which adds a savory depth the traditional steamed mahshi doesn't have. Finished with a simple tomato sauce and parsley, this makes a satisfying vegetarian main that borrows mahshi's flavor logic without the more time-intensive stuffing technique.

재료

서브 4

• 1 large콜리플라워(cut into 2cm-thick steaks)
• 4 tbsp올리브 오일(나누어진)
• 0.75 cup단립 쌀(헹궈진)
• 1양파(잘게 깍둑썰기한)
• 3 cloves마늘(다진 것)
• 2 tbsp토마토 페이스트
• 1 cup으깬 토마토
• 1 tsp지상 커민
• 0.5 tsp고수풀
• 1.5 cupsvegetable stock or water
• 1 tsp좋은 바다 소금
• 0.33 cup파슬리(다진 것)
• 1 tbsp레몬 주스

조리법

1. 1

   Roast the cauliflower

   Brush cauliflower steaks with 2 tablespoons oil and a pinch of salt. Roast at 220C (425F) for 25-30 minutes, flipping once, until deeply golden and tender.

2. 2

   Start the rice filling

   While the cauliflower roasts, heat remaining oil in a pot over medium heat. Add onion and cook 5 minutes until soft, then stir in garlic, cumin and coriander for 30 seconds.

3. 3

   밥을 짓다

   Stir in tomato paste and cook 1 minute, then add rice, crushed tomatoes, stock and salt. Bring to a boil, cover, reduce heat and simmer 15-18 minutes until the rice is tender.

4. 4

   Rest the rice

   Remove from heat and let the rice sit covered for 5 minutes, then fluff with a fork.

5. 5

   조립 및 봉사

   Spoon the rice mixture over the roasted cauliflower steaks. Finish with lemon juice and parsley.

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저장

Refrigerate assembled or separate components up to 3 days. Reheat the rice with a splash of water on the stovetop or microwave, and warm the cauliflower separately in the oven to keep it from turning soggy.

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