Whole Roasted Cauliflower (Gobhi Musallam)
I’m always scanning the interwebby looking for inspiration for new and interesting recipe ideas
I stumbled across this Indian-Style Whole Roasted Cauliflower and HAD to give it a go….
it looks almost as good as it tastes!
It has everything I love,,,
A gorgeous blend of tasty spices made into a curry paste, a roasted vegetable, coriander
And it looks fabulous!
I love cauliflower, as you may know from the many, many cauliflower recipes on this website
And mentioned how healthy it is
I’ve even baked a whole one before – my super easy Cauliflower Cheese
this really is the easiest cauliflower cheese you will ever make – and its deeelicious!
But this version is a massive upgrade….
First you make a curry paste
That gets spread over a lightly steamed whole cauliflower
Until it is fully covered
It’s then baked
And eaten hot…straight out of the oven – Yum!
extra delicious when served with coriander chutney….see link to recipe below
Admittedly this is not one of my fast, easy recipes
But it is very delicious and worth giving a go when you have a bit of extra time on your hands
I do hope you love it
Whole Roasted Cauliflower (Gobhi Musallam)
Prep time
Cook time
Total time
Author: Caroline Trickey adapted from sonisfood.com
Serves: 4
Ingredients
- 10 raw cashews (20 grams)
- 1 whole medium-sized cauliflower
- extra virgin olive oil
- 1 large brown onion, sliced
- 5 cloves garlic, crushed
- 2 cm ginger, finely grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- 2 medium tomatoes (200 grams) chopped
- ½ teaspoon salt
- freshly ground black pepper
- 2 teaspoons dried fenugreek leaves*
- chilli powder, optional
- ⅓-1/2 cup coconut milk
- coriander leaves for garnish
- Coriander Chutney (see
link to recipe below), to serve
Instructions
- Cover the cashew with water and set aside for at least 2 hours
- If short on time, cover with boiling water and soak until the water goes cold
.. - Cut the stem out of the cauliflower, then steam for 5 mins
- Meanwhile, heat frypan over medium heat. When hot, add some oil and the onion.
- Saute for a few minutes until the onion becomes soft and translucent.
- Add the garlic, ginger, cumin, coriander, garam masala and turmeric.
- Saute for a few minutes, then add the chopped tomato, salt and pepper
- Cook on medium heat until tomatoes are soft, approx 6 mins
- Allow to cool a little, then blend the mixture along with the soaked cashews in a food processor to form a smooth paste.
- Return
paste to thefrypan along with a little extra oil and the fenugreek leaves and cook for a few minutes - Heat oven to 200 degrees C
- Cover an oven tray with baking paper
- Place cauliflower on
tray , pour three quarters of the paste over and spread so the paste completely covers the cauliflower - Bake in
oven for 25-30 minutes - Add coconut milk to remaining paste and stir through to make a sauce
- Serve hot garnished with coriander leaves, extra sauce and with coriander chutney on the side
- Yum
- *Note: dried fenugreek leaves can be found at Indian grocery stores and possibly some Asian grocery stores
Adapted from this recipe
