Gobhi Musallam – Whole Roasted Cauliflower with a rich gravy
Happy February guys!! Can you beat that – a month is gone already? Did I tell you about our annual indulgent trip to India during the year end? It was more than the usual over pampering. Binge eating is the word really. It is not something I do regularly in fact never, but something about this time felt like a ” total loss of control” around food. Guess… we’ve all been there and come back tired of the yo-yo eating habits every holiday season.
Temptations are all around, and we’re only human. I allow myself these occasional indulgences, while also being kind to my body. But this year am avoiding the ‘binge-now’ and ‘restrict-later’ mentality. Delicious food is always at our fingertips, the key is to eat nutritious food every day. Living a healthy lifestyle and eating right doesn’t mean missing out on delicious food.
On that note I am sharing a fantastic and stunning Mughlai recipe from Northern India called Gobhi Musallam – a whole roasted cauliflower head served with a flavorful sauce worthy enough to become the centrepiece of any table. This dish is a culinary delight and transforms this humble vegetable into something phenomenal almost gourmet from the mundane. Mughlai cuisine portrays a mix of culinary styles and is generally quite spicy, rich and marked with a very unique aroma. This impressive dish is delicately balanced with a combination of assorted spices which lends amazing flavour.
Hope you enjoy this dish and devour with your favourite bread or Naan.
1 medium Cauliflower whole
8-10 Cashew nuts
1 large Onion chopped
2 Tomatoes chopped
4 cloves Garlic chopped
1/2-inch Ginger chopped
1.5 tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Garam masala
2 tsp Dried Fenugreek Leaves (Kasoori Methi)
Coriander leaves for garnish
Salt to taste
4 tbsp. Oil
- Soak the cashews in hot water for 1 hour approx.
- Pre-heat the oven to 180 degrees C
- Cut the outer green stems and leaves of the cauliflower. In a deep pot bring enough water to a boil with a tsp of turmeric and salt to submerge 3/4 of the cauliflower. Let it boil for approx. 5 mins and then gently flip the cauliflower upside down to further boil for 5 mins. Strain the cauliflower under cold water and keep aside.
- In a pan, heat oil and sauté the onions, ginger and garlic until onions become translucent.
- Add chopped tomato and all spices except the fenugreek leaves (kasoori methi). Cook on medium heat with a little salt until tomatoes are soft.
- Allow the mixture cool down. Once cooled blend the mixture along with the soaked cashews.
- In the same pan, heat a tbsp. of oil and add the blended paste. Sauté for a few minutes and add the dried fenugreek leaves (kasoori methi)., salt to taste. Cook for a few minutes.
- Place the cauliflower in an ovenproof dish and pour the prepared spice paste all over covering it completely. Drizzle a tbsp. of oil all over and bake it in the oven for 30 mins at 170 degrees C.
- Garnish with coriander leaves when ready and serve hot with rice, roti or naan.
I am sharing this with Angie @ FiestaFriday #210; co-hosted by Laurena @ Life Diet Health and Jhuls @ The Not So Creative Cook.
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Love & Hugs,
14 thoughts on “Gobhi Musallam – Whole Roasted Cauliflower with a rich gravy”
Gobhi musallam looks delicious. My mouth is watering. Lovely pics
Thank you so very much 🙂
This looks really royal. A feast for the king. I will try it.
Thank you dear! definately fit for a king 🙂 Let me know once you try it..
One of my favorite veggies and cooked whole with a flavorful sauce. I make it with a lemon butter sauce but your recipe sounds and looks much better.
Thanks so much 🙂 I love lemon butter sauce too
Trupti this sounds such a flavoursome dish. I can’t say I’ve ever cooked a cauliflower whole but I’m very tempted to try it now! Thanks so much for linking up and sharing at Fiesta Friday – enjoy! 🙂
Hey so good to hear from you 🙂 glad you liked the dish. Do make it you won’t stop licking your fingers 😊
This dish looks mouth-watering and so flavourful, especially that gravy! 🙂
Thanks a ton 🙂
I haven’t tried roasting a whole cauliflower, but you inspired me to do so. This looks so good with all those lovely ingredients! Thanks for sharing at FF party, Trupti! Have a fab weekend! x
Thanks so much Jhuls. Glad you love it and inspired you. Do try – you will enjoy it
What a feast! This looks, and sounds absolutely amazing! The recipe is saved and am hoping to be able to make this at the weekend, delicious 🙂
Thanks so much 🙂 I look forward to hearing how much you liked it.. share pics if possible