Gobi musallam. Whole cauliflower flavored with your favorite spices makes this stunning centrepiece for your next dinner. Parboil cauliflower, marinate with yogurt and spices, and bake. Be sure to serve it with the delicious gravy.
Whole roasted cauliflower is obviously mainstay when it comes to vegetarian spreads, thanks to its beautiful round florets, intricate design, and deliciousness. Without a doubt, they make a beautiful statement on your dinner table.
You might have already tried tandoori gobi which is very similar to this dish, and it features the traditional tandoori style marinade. This cauliflower recipe is the classic way of making whole cauliflower, and the marinade is all about a mix of yogurt and spices. The best part? The simple gravy that elevates the dish even further.
Key Ingredients In Gobi Musallam
- Cauliflower - Choose small, medium or large cauliflower.
- Spices - Cumin, coriander, garam masala, and red chili powder.
- Yogurt - The key ingredient of the marinade.
How To Make Gobi Musallam
Parboil cauliflower - Boil cauliflower in spiced water flavored with cinnamon, cloves and ground turmeric.
Marinate and cook - Simply mix together yogurt, cumin, coriander, red chili powder, garam masala, ginger, garlic, nut paste and puréed tomatoes. Spread the marinade over the florets. Bake cauliflower for about 10-15 minutes.
Make gravy - This step is optional, but you can make incredibly tasty gravy with the leftover marinade. Sauté marinade in a little oil and then add vegetable broth or stock to make thick sauce.
Gobi Musallam | Cauliflower Musallam
Ingredients
Parboil cauliflower:
- 1 medium head cauliflower
- 1 cinnamon stick
- 2 cloves
- ½ teaspoon ground turmeric
- Salt to taste
Nut paste:
- 10 cashew nuts
Yogurt mixture:
- ½ cup yogurt
- 2 tablespoons pureed tomatoes or tomato paste
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ½ teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon red chili powder
- Salt and pepper to taste
Gravy (optional):
- 2 teaspoons oil
- 2 tablespoons marinade
- 1 cup vegetable broth or stock
- Salt and pepper to taste
Garnish:
- Coriander cilantro leaves
Instructions
- Preheat oven to 180 C / 350 F. Line a baking tray with baking paper.
Parboil cauliflower:
- Trim off the green cauliflower leaves. Cut the base of the stalk so cauliflower can sit flat. Cut a cross into the base of the cauliflower.
- Place a large pot of water over medium-high heat. Season with salt. Add cinnamon, cloves and ground turmeric.
- Place cauliflower in water. Boil for 4 minutes.
- Flip and cook for another 4 minutes.
- Remove from water. Pat dry with paper towel.
Nut paste:
- Soak cashew nuts in hot water for about 10 minutes.
- Grind to a smooth paste.
Yogurt mixture:
- Place yogurt, cashew nut paste, tomato, garlic, ginger, ground cumin, ground coriander, red chili powder and garam masala.
- Season with salt and pepper.
Cook cauliflower:
- Reserve 2 tablespoons of yogurt mixture.
- Place cauliflower on the baking tray.
- Coat cauliflower with the remaining mixture.
- Bake for about 15-20 minutes.
Make gravy:
- Heat oil in a frying pan over medium-high heat.
- Add reserved marinade.
- Sauté, stirring, for about 2 minutes.
- Stir in vegetable broth or stock.
- Simmer for about 2-3 minutes.
- Garnish with coriander (cilantro) leaves.
- Serve cauliflower with gravy.
Video
Notes
- Nut paste - You can sub cashews with almonds if you like.
- Variations - Replace cauliflower with broccoli.
Nutrition
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