Gobi "Cauliflower" Musallam

Ughhh... I hate chopping cauliflowers. Chopping cauliflowers involves a lot of work and cleaning after. The florets are so crumbly and messy, that you will end up having little white bits everywhere on your countertop. So when I saw this recipe, it was right up my alley as the head of cauliflower can be used as is.

Mughlai style, rich & creamy Gobi Musallam may look like a lot of work but the end result is SO worth it! Try this recipe once and I am sure that it will become your go-to dish for parties & get-together! You can serve this perfectly cooked cauliflower on a bed of hot rice or with roti/naan.

All in all, Gobi Musallam is an easy recipe to put together: just parboil the cauliflower, make the gravy, combine the two and roast them in the oven- an hour from start to finish. This recipe is absolutely delicious & an interesting way to enjoy cauliflower.

About the ingredients, cashews helps in thickening the gravy without the use of heavy cream and kasoori methi (dried fenugreek leaves) adds a lip-smacking flavor to the recipe. Do not skimp on the cilantro & lime juice as it kicks up the flavor of the dish by a notch.

Cauliflower is low in fat, low in carbohydrates and high in dietary fiber, folate, water, vitamin C, also with an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals. Adding to cauliflower's appeal is its extreme versatility. You can eat it raw, add it to salads, or use it in your cooking. Cauliflower can even be seasoned and mashed for a healthier version of "mashed potatoes".

Basic Info
Complexity - Medium
Prep time - 10 mins
Cook time - 50 mins

Serves - 4

Ingredients

2 heads small Cauliflower

1/2 tsp Turmeric powder

3/4 tsp Salt

12 Cashews soaked in 1/4 cup water

1 Cardamom, whole

2 Cloves

1/2 inch Cinnamon stick

1 Medium Onion, sliced

1/2 red Bell pepper, sliced

2 Garlic cloves, crushed

1 inch Ginger, sliced

1 Thai green chili, sliced

2 ripe Roma tomatoes, chopped

1/2 tsp Turmeric powder

3/4 tsp red Chili powder

1 tsp Cumin powder

1 tsp Coriander powder

1/2 tsp Garam Masala

1 tsp dried Fenugreek leaves

1/4 cup chopped Cilantro

Juice from 1/2 lime

1-2 tbsp Oil

1/2 tsp Sugar

Salt to taste

Method

Fill a large pan with water and bring it to a rolling boil on high heat. Add salt, turmeric powder and stir to combine. Then, gently submerge the cauliflower. Reduce heat to medium and simmer for 4 minutes. Flip the cauliflower and simmer for another 4 minutes. Remove cauliflower, strain excess water and set it aside.

Meanwhile, take a saucepan and heat oil on medium. Add cinnamon stick, cardamom, cloves and let it sizzle. Then, add onion, bell pepper, garlic, ginger & green chili and sauté until the onion softens, about 5 minutes. Next, add the spice powders (cumin, coriander, red chili powder, turmeric powder) and stir until aromatic, about 30 sec.

Add the chopped tomatoes and cook until the tomatoes soften, for about 6-8 mins. Let the mixture cool. Once the mixture cools down, put the mixture into a blender along with soaked cashews and blend until smooth. Use water as necessary.

Return blended gravy to the skillet, add garam masala, kasoori methi and let it cook for 10 mins on med/low heat. Add water if the gravy gets too thick.

Meanwhile preheat oven to 400 deg F.

Place the cauliflower onto a brownie pan (we need a slightly deep pan here). Pour all of the gravy over cauliflower and around it. 

Bake until dry to the touch and the cauliflower starts to brown on top, for about 30 mins.

Garnish with cilantro and lime juice on top and serve hot with roti/rice.