Gobi Musallam (cauliflower that has been roasted whole) is a fantastic centerpiece. The whole cauliflower head is lightly blanched then drenched with the luscious Mughlai-inspired makhani sauce and baked. This is a main dish to serve during the holiday season. When roasted, the whole cauliflower looks gorgeous and smells divine. The makhani curry is decadent, creamy, buttery, and fantastic. You can serve the cauliflower as is, or sliced with some sauce on the side, or with naan or other flatbread, salads, rice, or quinoa.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 70 minutes
  • Total time: 85 minutes
  • Yield: 4
  • Category: Entree
  • Cuisine: Indian

Ingredients

  • 1 Cauliflower head (leaves and tough stem removed and washed)
  • Water to blanch
  • 2 teaspoons salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chili powder (optional)

Sauce/gravy:

  • 2 teaspoons oil
  • 1/2 medium red onion chopped
  • 1 inch ginger chopped
  • 5-6 cloves of garlic chopped
  • 1 dry red chili or chili flakes to taste
  • 3 medium tomatoes chopped
  • 1 teaspoon garam masala
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 Tablespoon dried Fenugreek Leaves (kasuri methi)
  • 3/4 cup coconut milk (from can)
  • 1/4 cup ground cashew (or 1/3 cup soaked cashews)
  • 3/4 teaspoon salt
  • 1/4 teaspoon raw sugar (or 1/2 teaspoon maple syrup)

Method

  1. Bring a large pot of water to boil. Use enough water so all of the cauliflower can be immersed in it.
  2. Add salt, turmeric and chili and blanch/cook the whole cauliflower.
  3. Cover and cook for 4 minutes on each side(top and bottom. Flip after 4 minutes)

Sauce:

  1. In a pan, add oil and heat over medium heat. Add chopped onion and saute until golden, 6-7 minutes
  2. Add ginger, garlic chili and saute for another 2 minutes.Add the spices and mix.
  3. Add tomatoes, salt, sugar, fenugreek leaves, mix and cook covered until tender. Mash the larger pieces. 8-10 minutes.
  4. Cool slightly, then blend with coconut milk and cashews into a smooth thick puree.Taste and adjust salt, spice.

Bake:

  1. Preheat the oven to 400 degrees F / 200ºc. Oil the baking dish if desired. Place the blanched cauliflower in a baking dish. Slowly drop the puree on top to cover the entire head of the cauliflower. Some sauce will fall on the side.
  2. Keep about a 1/3 of the sauce to serve on the side later.
  3. Bake in pre-heated 400 degrees F / 200ºc for 40-45 minutes till the cauliflower is dry to touch and sauce thickens a bit. Turn the dish around after 30 minutes.
  4. Heat the remaining sauce to just about a boil so it thickens and serve on the side.Serve hot with flat breads(Naan/Roti), or salads or quinoa.Chop and fill up wraps or a hoagie roll(to make gobi meatball sub).

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.