Combine all the ingredients for koftas (meatballs) in a mixing bowl. Knead it well for 3-4 minutes. Refrigerate for at least 30 minutes.
Fill water in a steamer to just below the level of the insert. Bring the water to a boil. Place the insert and add the cauliflower florets over it. Cover and allow it to steam for about 10 minutes. Alternatively, may also cook the cauliflower in boiling water until tender. Drain the water.
Heat the olive oil in a small skillet and sauté the garlic until soft but do not let it brown, if you do not want a roasted flavor.
Blend half the cauliflower and garlic with some yogurt. Add the remaining florets and rest of the ingredients and blend it to a puree.
Adjust the seasoning and consistency, using a little water if needed. But make sure to not let it become runny. The puree should lend itself to form a mound on top of the meat balls.
Heat the olive oil in a cooking pot over medium heat. Add chopped onions and sauté until golden brown.
Add the grated garlic and stir for 2 minutes. Add crushed tomatoes, tomato paste and stir 2-3 minutes. Add the spice mix, salt and mix well.
If you want the sauce to be a bit creamy, may add the whipped yogurt and stir thoroughly. Tip: Whisk thick plain yogurt to make smooth whipped yogurt.
Adjust spice, herbs, seasoning, per taste. Simmer 5 minutes and set aside. The sauce will cook later in the oven.
ASSEMBLE CAULIFLOWER STUFFED MEATBALLS
Divide the chilled kofta/meatball mixture into 12 portions. Shape each portion into a round kofta ball and set aside.
Cup the meatball in one hand and using your fingers make a depression in the center, gradually making a well in the center of each meatball.
Take a 9 X 13 inch ovenproof baking dish (I used a Pyrex dish). Pour half the prepared tomato gravy into the dish.
Gently arrange the meatballs. Carefully pour half of the remaining tomato gravy around the meatballs, making sure the level of gravy stays below the edges of the welled meatballs.
The leftover tomato gravy may be added about 10 minutes prior to end of baking time, as by then some of the gravy may have evaporated and you can use that extra portion to adjust the amount of gravy around the meatballs.
Using a spoon, portion out the creamy cauliflower puree into the welled area of each meatball. Top each filled meatball with some grated cheese.
Place the baking dish in the oven and bake uncovered for about 35 to 40 minutes until the tops of the creamy cauliflower puree are golden brown. Garnish the creamy cauliflower stuffed meatballs with chopped parsley.
A sprinkle of melted butter or ghee all over the dish is optional just for flavor or for a festive time. Serve this creamy cauliflower stuffed meatballs with a fresh vegetable salad.
Instead of the 2½ cups crushed tomatoes + 2 tablespoons tomato paste you may also use ½ cup double concentrated tomato paste. If using tomato paste only then add 2 cups of stock or water.
Kebab or kofta spice blend or grilling spice mixes are available at middle eastern or Mediterranean grocery stores and online.
Breadcrumbs are not gluten free, unless you buy the gluten free version.