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.
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Love & Hugs,