Name: Méditerranée-Saigon Stuffed Cauliflower with Saffron-Cilantro Cream
Prep time: 32 min
Cook time: 33 min
Total time: 65 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 large head cauliflower (cut into 4 steaks, 1.5 inches thick); 200 grams ground meat (lamb or beef); 100 grams brown lentils (cooked); 1 medium onion (finely diced); 3 cloves garlic (minced); 1 red bell pepper (diced); 50 grams mushrooms (finely chopped); 2 tablespoons fresh cilantro (chopped); 1 tablespoon fresh basil (chopped); 1 leek (white part only, sliced thin); 200 milliliters soy cream; 100 milliliters vanilla soy milk; 50 grams skyr (Icelandic yogurt); 3 tablespoons olive oil; 2 tablespoons soy sauce; 1 tablespoon fish sauce; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 0.5 teaspoon saffron threads; 1 teaspoon harissa paste; 1 bay leaf; 100 grams whole wheat pasta (cooked, as side); 2 carrots (julienned); 1 zucchini (julienned); 1 tablespoon barley flour (for thickening); Salt and black pepper to taste; Pinch of nutmeg

Méditerranée-Saigon Stuffed Cauliflower with Saffron-Cilantro Cream

A bold fusion dish featuring roasted cauliflower steaks filled with a Mediterranean-Vietnamese spiced ground meat and lentil mixture, topped with a silky French-inspired saffron and cilantro soy cream sauce, finished with Spanish chorizo-style crispy elements and Italian basil oil. This dish harmonizes the warmth of Middle Eastern spices, the freshness of Vietnamese herbs, the elegance of French technique, and the comfort of Mediterranean and Spanish flavors.

65 min

Medium

4 servings

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Taste Profile

Sweet3/10

Salty7/10

Sour2/10

Umami8/10

Spicy4/10

🥄 Texture

Roasted cauliflower steaks are tender with lightly crisped, caramelized edges and a firm bite at the core. The meat-and-lentil stuffing is hearty and slightly crumbly yet moist, while the saffron-cilantro cream provides a silkier, cohesive mouthfeel and the blanched vegetables remain crisp-tender.

👃 Aroma

Warm, floral saffron and toasty cumin/smoked paprika come through up front, layered over savory meat, mushroom and soy/fish-sauce notes. Fresh cilantro and basil add bright herbal top notes, giving the dish an aromatic Mediterranean–Southeast Asian fusion character.

🍷 Pairs Well With

A dry Riesling or an aromatic Viognier (medium-bodied white) to lift the saffron cream and balance the umami; if preferring red, a light, fruity Grenache/Tempranillo works well.

🥗 Side Dishes

Lemon-herb salad or tabbouleh to add brightness; crusty whole-grain bread or grilled flatbread for sopping the sauce; a chilled cucumber-yogurt (tzatziki) or simple green salad to cut richness.

Ingredients(27 items)

11 large head cauliflower (cut into 4 steaks, 1.5 inches thick)

2200 grams ground meat (lamb or beef)

3100 grams brown lentils (cooked)

41 medium onion (finely diced)

53 cloves garlic (minced)

61 red bell pepper (diced)

750 grams mushrooms (finely chopped)

82 tablespoons fresh cilantro (chopped)

91 tablespoon fresh basil (chopped)

101 leek (white part only, sliced thin)

11200 milliliters soy cream

12100 milliliters vanilla soy milk

1350 grams skyr (Icelandic yogurt)

143 tablespoons olive oil

152 tablespoons soy sauce

161 tablespoon fish sauce

171 teaspoon ground cumin

181 teaspoon smoked paprika

190.5 teaspoon saffron threads

201 teaspoon harissa paste

211 bay leaf

22100 grams whole wheat pasta (cooked, as side)

232 carrots (julienned)

241 zucchini (julienned)

251 tablespoon barley flour (for thickening)

26Salt and black pepper to taste

27Pinch of nutmeg

Instructions

Preheat oven to 200°C (400°F). Pat cauliflower steaks dry with paper towels and brush both sides with 1.5 tablespoons of olive oil. Season with salt and pepper. Roast on a baking sheet for 15 minutes until lightly golden.

While cauliflower roasts, heat 1.5 tablespoons olive oil in a large skillet over medium heat. Sauté diced onion and minced garlic for 3 minutes until fragrant.

Add ground meat to the skillet, breaking it apart with a spoon. Cook for 5-6 minutes until browned. Drain excess fat if necessary.

Stir in diced red bell pepper, chopped mushrooms, and sliced leek. Cook for 4 minutes until vegetables begin to soften.

Add cooked brown lentils, cumin, smoked paprika, harissa paste, and bay leaf to the meat mixture. Stir in 1 tablespoon soy sauce and 0.5 tablespoon fish sauce. Simmer for 3 minutes. Remove from heat and fold in 1 tablespoon fresh cilantro.

Remove cauliflower steaks from oven. Using a small spoon, create a shallow well in the center of each steak. Divide the meat-lentil mixture evenly among the four steaks, pressing gently into the wells.

Return stuffed cauliflower to the oven and bake for an additional 12-15 minutes until cauliflower is tender and filling is heated through.

While cauliflower finishes cooking, prepare the saffron-cilantro cream sauce. Steep saffron threads in 2 tablespoons hot water for 3 minutes.

In a separate saucepan over medium heat, combine soy cream, vanilla soy milk, and skyr. Whisk until smooth.

Add saffron-infused water to the cream mixture. Whisk in barley flour to thicken slightly (about 1 minute). Season with remaining 0.5 tablespoon fish sauce, salt, pepper, and a pinch of nutmeg.

Remove from heat and stir in remaining 1 tablespoon fresh cilantro and 0.5 tablespoon fresh basil.

In a small bowl, combine remaining 0.5 tablespoon basil with 0.5 tablespoon olive oil to create a basil oil.

Blanch julienned carrots and zucchini in boiling salted water for 2 minutes. Drain and season with salt and pepper.

Plate each cauliflower steak on a bed of cooked whole wheat pasta. Pour saffron-cilantro cream sauce around the steak. Arrange blanched vegetables on the side. Drizzle basil oil over the top and garnish with additional fresh cilantro.

Serve immediately while sauce is warm and cauliflower is tender.