Cauliflower is a star and this recipe sure does know it. Gobi musallam translates to whole roasted cauliflower, and that’s basically exactly what it is, but with a creamy Indian-spiced gravy to coat it! It’s the perfect plant-based entree to feature at your dinner table!
We eat with the eyes first, so assuming you enjoy that deep orange that basically screams flavor, here’s a cauliflower dish that will have you drooling even if you make a mess out of it. Gobi means cauliflower and musallam means whole. It’s the best whole roasted cauliflower flavor I’ve ever came across and it has the perfect texture. It has a few basic steps, so just follow along and you’ll soon have a plant-based dish that is perfect for meatless Mondays or any day of the week.
The Rundown
1. Boil the cauliflower. I got this idea from Archana’s Kitchen the first time I tried this!
2. Quick-soak your cashews by putting them in boiling water for 15 minutes. If you want to skip the cashews, you can either omit altogether or replace the creaminess they bring by blending the gravy with some oat milk or coconut milk instead of water.
3. Make the gravy. Pretty typical stuff here. First the onion/ginger/garlic, then spices and tomatoes. Then blend it with the cashews!
4. Pour gravy over your boiled cauliflower and bake it! This should take nearly 30 minutes.
5. Make a quick little curried quinoa. You’ll need some curry leaves and turmeric!
6. Marvel at the wonder that is whole roasted cauliflower. And eat it too, of course.
Gobi Musallam (Whole Roasted Cauliflower)
Ingredients
- 1 head of cauliflower
- ¼ cup cashews quick-soaked in boiling water for at least 15 minutes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 inch ginger, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp red chili powder
- ½ tsp turmeric
- 3 medium roma tomatoes, chopped (about 1 cup)
- salt to taste
- ½ tsp garam masala
- ½ tsp kashmiri chili powder
- 1 tbsp kasoori methi (dried fenugreek leaves)
(Optional) Curry Leaf Quinoa
- 1 cup quinoa
- 4-5 curry leaves
- ½ tsp turmeric
- ½ tsp salt
- 2 cups water
Instructions
- Soak cashews in boiling water for at least 15 minutes or until soft enough to process. For a nut allergy, sub ½ a cup of coconut cream when blending the sauce in step 7.
- Cut the stem of the cauliflower so it sits flat with its head facing up.
- Bring water to a boil in a pot large enough to hold the cauliflower. Add salt and a pinch of turmeric to the water. Blanch the cauliflower for about 5 minutes per side. Set aside in a greased baking dish.
- Meanwhile, make the gravy. Add 1 tbsp oil to a pan over medium heat and add onions. Cook until onions are translucent, about 4-5 minutes. Add ginger and garlic. Continue cooking for a couple minutes.
- Add ground spices: cumin, corander, red chili powder, and turmeric. Mix well for a minute. Add tomatoes and a big pinch of salt. Cook until tomato juices mostly evaporate, about 5 minutes. Add finishing spices: garam masala, kashmiri chili powder, and kasoori methi.
- Preheat your oven to 400 F/200 C.
- Take the pan off the heat and let it cool off a little before blending it with the cashews and about 1 cup water. It should be creamy!
- Pour about two-thirds of the gravy over the cauliflower and bake for 25 to 30 minutes until the cauliflower is tender.
- Styling: Spread the leftover sauce on a plate and place the cauliflower on top. Garnish with cilantro and extra leftover sauce.
- Reheat: In the oven or microwave.
- Optional: For the quinoa, heat a little oil in a small saucepan. Add 4-5 curry leaves and stir for a minute. Then add quinoa and stir for a minute. Then add 2 cups of water, turmeric, and 1/2 tsp salt (or to your preference). Simmer until water has evaporated. It usually takes 15-20 minutes.
- Serve the cauliflower on a bed of fluffy curried quinoa. Top with cilantro, red chili flakes, and black sesame seeds.
For more poppin’ cauliflower recipes, check out…
Whole Roasted Cauliflower with Jamaican Chickpeas
Indian-Spiced Cauliflower Wings
Yes, sorry about that! It should be about 1 tablespoon.
I noticed in your method you add kasoori methi as a finishing spice but I can’t see it in the ingredients list. Can you confirm he quantity you add please?
It’s such a lovely plant-based centerpiece! You can just omit the curry leaves as they aren’t essential for this dish.
I’ve been searching the internet for a new vegetarian Thanksgiving entree, and I think I’ve found it! This whole roasted cauliflower would be a fantastic substitute for the typical faux holiday roasts from the store.
I’m excited to try it out! If I can’t find curry leaves at the store, what would you recommend as a replacement?