Gobi Musallam – Whole Roasted Cauliflower


This is what I made for Thanksgiving last year. You might be confused with that statement. The thing you should know about Thanksgiving and I is that historically, I have either gone all out (homemade everything–turkey, potatoes, stuffing, cranberry sauce, pies, etc, etc, etc) or boycotted. Last year was a little of a boycott but I still wanted to have something delicious. This dish was touted last year as the turkey alternative for all those with some sort of dietary restriction or allergy, but honestly I just like cauliflower.


Adapted from Vegan Richa

Serving Size (3-4)
1 Cauliflower head  – leaves, tough stem removed and washed
Water to blanch
2 teaspoons salt
1/2 teaspoon turmeric
1/2 teaspoon chili powder (optional)

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 (I left this out)

3/4 cup coconut milk(from can)
1/4 cup ground cashew or 1/3 cup soaked cashews (If going nut-free, you can use 2-3 Tablespoons powdered sunflower seeds or use 1/4 cup coconut cream + 1 Tablespoon cornstarch)
3/4 teaspoon salt
1/4 teaspoon raw sugar or 1/2 teaspoon maple syrup

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

In a pan, add oil and heat on medium heat. Add chopped onion and saute until golden, 6-7 minutes
Add ginger, garlic chili and saute for another 2 minutes.  Add the spices and mix.
Add tomatoes, salt, sugar, fenugreek leaves, mix and cook covered until tender. Mash them a bit in between. 8-10 minutes.

Cool slightly, then blend with coconut milk and cashews into a smooth thick puree. Taste and adjust salt, spice.
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.

IMG_3447 IMG_3450

Some gravy will fall on the side.
Keep about a 1/3 of the gravy to serve on the side later.
Bake in pre-heated 400 degrees F for 40-45 minutes till the cauliflower is dry to touch and gravy thickens a bit. Turn the dish around after 30 minutes.


Heat the remaining gravy to just about a boil so it thickens and serve on the side.
Serve hot with homemade Naan. (And maybe a side of roasted butternut squash like I did)


Note: You can also chop up the cauliflower into florets and just baked with the gravy.



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