Whole roasted Indian cauliflower with vegan sauce- Gobi Musallam Recipe

20 Nov Whole roasted Indian cauliflower with vegan sauce- Gobi Musallam Recipe

Last Updated on November 20, 2021 by blessmyfoodbypayal

Indian whole roasted cauliflower – Gobhi Musallam Recipe with step wise pictorial and video method.

WHAT IS GOBI MUSALLAM?

Gobi is the Hindi name for “Cauliflower” and Musallam means “Whole”.

So Gobi Musallam is a recipe wherein whole intact head of the cauliflower is cooked/baked along with the gravy/sauce made with flavourful spices.

THIS CAULIFLOWER MUSALLAM IS

✓Vegan
✓Gluten-free
✓Aromatic
✓An exciting and exotic dish
✓Wondrous centerpiece for any occasion
✓Appealing to non-veg lovers too
✓Easy to make
✓Made with homely ingredients

ORIGIN OF GOBI MUSALLAM

This recipe is the adaptation of most famous recipe chicken musallam, but with a vegetarian version.

Like the whole chicken is cooked, in this recipe, whole cauliflower is cooked with the medley of spices turned into sauce or gravy.

However the present whole tandoori cauliflower is not the vegetarian but the vegan one.

DIFFICULTY LEVEL OF WHOLE ROASTED INDIAN CAULIFLOWER

By reading a long list of ingredients and elaborate instructions on how to cook, you must be of the strong opinion that this recipe is very difficult and time taking.

But you will be astonished to know that this tandoori whole cauliflower is such a simple recipe with regular ingredients from Indian Kitchen.

No cutting and no chopping at length, no long stirring and this recipe gets ready almost in an hour time.

Gobi musallam has three stages :

Blanching
Preparation of sauce/Gravy and
Baking.

BLANCHING is important because this step not only cooks the cauliflower a bit but also helps in removing the warms from the cauliflower, if there’s any.

PREPARATION OF GRAVY is also very easy. You just need to roast few spices with onion and tomatoes and lastly grind them with coconut milk.

And lastly BAKING comes. So drizzling the sauce over the cauliflower head and them baking the cauliflower is not a task, you know.

So isn’t this holiday dish so easy?

A SPECIAL OCCASION DISH

Thanksgiving is just a couple of days ahead and everyone is already preparing for their grand meals. Although Turkey is the main dish which is generally prepared for Thanksgiving.

But if you are not a meat eater, then doesn’t mean your thanksgiving will remain incomplete.

For the vegetarian and vegan life style, this recipe of whole roasted tandoori cauliflower is by far the best on the said occasion.

Having a meat like texture, this baked whole cauliflower is definitely a show stealer when presented as a centerpiece for this special day called, Thanksgiving.

So make your holiday special with this mouthwatering dish “Vegan Turkey”…lol…means Gobi Musallam.

SERVING OF GOBI MUSALLAM

Its serving is so easy without any hassle.

Just put this dish in the center of dinner table and let each guest cut out the amount of portion they want to have along with the drizzle of gravy/creamy sauce.

Along with the dish, you can serve naan, tandoori roti or even Jeera rice or pulao.

STEP WISE PICTORIAL METHOD OF GOBI MUSALLAM RECIPE

1. Take a whole cauliflower and remove it’s leaves and cut the extra stem. Make sure cut the cauliflower in a way that its head/florets should remain intact and it can sit at the base facing the florets upwards. Note that 1 kg/2.20 lbs of cauliflower remained 584 gm/1.28 lbs after its stem and leaves were removed.

BLANCHING OF CAULIFLOWER

2. Add water, salt and turmeric powder in a deep wide vessel and let the water come to boil. Quantity of water needs to be such that most or entire cauliflower immerses in water.

3. Once water begins to boil, put cauliflower head in the water carefully as the hot boiling water may splash.

4. Put the lid and let it boil for 5 minutes.

5. Uncover the vessel and turn the down side upwards of the cauliflower.

6. Again put the lid and let it boil for 5 minutes more or until cauliflower is almost 50% cooked.

7. Take cauliflower out of water and keep aside.

MAKING OF GRAVY

8. Heat oil in a pan. But don’t heat it too much otherwise spices will burn.

9. Add cumin seeds, bay leaf, fennel seeds, coriander seeds, dry red chilies, cloves, cinnamon stick, black cardamom, green cardamoms, star anise, ginger, garlic cloves, cashews
and melon seeds.

10. Roast them on low heat until spices begin to turn slightly brown.

11. Add onion and cook it until it turns pink and translucent.

12. Add tomatoes, red chilli powder, turmeric powder, salt and dry fenugreek leaves. Mix well.

13. Put the lid on vessel and let tomatoes cook on low heat for 10-12 minutes or until they turn soft & mushy and their raw smell is gone.

14. Remove the vessel from heat and let mixture turn cool completely.

15. Transfer the mixture into grinder jar and also pour coconut milk in the jar.

16. Grind the mixture into a fine paste. Gravy is ready.

BAKING OF CAULIFLOWER

17. Place cauliflower having florets side upwards in a baking tray.

18. Drizzle half of the gravy over the entire cauliflower.

19. Bake the cauliflower in a preheated oven @200°C/392°F for 35 to 40 minutes or until the head of the cauliflower turns dry.

20. Once the time is over, take cauliflower out of oven and shower cilantro over it.

Gobi musallam is ready. Enjoy hot.

NOTES

1. Always choose the fresh worm free cauliflower having no stains and with a tight florets because this recipe uses cauliflower as a whole.
2. If you don’t have each and every spice, you may cut down few but it is at your wisdom which one can be dropped, which don’t affect the over all taste of the dish.
3. You may choose one from cashew nuts and melon seeds. And if adding only one, then better enhance the quantity.
4. If not vegan, then instead of coconut milk, you can add thick curd/yoghurt and/or cream also.
5. We have added coconut milk only while grinding the mixture because coconut milk curdles on boiling. But in case you are using yoghurt and/or cream, you can directly add both these ingredients to the cooking vessel during the last stage of cooking.
6. Some prefer a completely creamy gravy/sauce, so sieve it after making. But we don’t prefer so. Choice is yours.

ALSO SEE

• Cauliflower and potato fry Indian recipe (Aloo Gobi dhaba style)
• Jeera aloo (cumin potatoes)
• smoked eggplant curry
• Okra stir fry indian recipe

WHOLE ROASTED CAULIFLOWER RECIPE – RECIPE CARD

Gobi musallam recipe

blessmyfoodbypayal

Gobi Musallam is a recipe wherein whole intact head of the cauliflower is cooked/baked along with the gravy/sauce made with flavourful spices.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Ingredients

  

FOR BLANCHING CAULIFLOWER

• 1 head Gobi/Cauliflower 1 kg/2.20 lbs
• 1 tsp salt
• 1/2 tsp turmeric powder
• Water as needed

FOR MAKING GRAVY/SAUCE

• 2 tbsp oil
• 1 bay leaf
• 1 tsp Cumin seeds
• 1 tsp Fennel seeds
• 1 tbsp coriander seeds
• 3-4 dry red chilies
• 2 cloves
• 1 inch Cinnamon stick
• 1 black cardamom
• 2 green cardamoms
• 1 star anise
• 1 tbsp dry Fenugreek leaves
• 1 tbsp ginger roughly chopped
• 4-5 Garlic cloves
• 10-12 Cashews
• 1 tsp melon seeds
• 1 tsp red chilli powder/paprika
• 1/2 tsp turmeric powder
• 1 big onion roughly chopped
• 4 tomatoes roughly chopped
• 1 cup Coconut milk thick
• Salt to taste

FOR BAKING CAULIFLOWER

• Parboiled Cauliflower drained
• Half of the gravy

FOR SERVING

• Baked Cauliflower
• Rest of the gravy
• 1 tbsp coriander leaves/cilantro finely chopped

Instructions

 

• Take a whole cauliflower and remove it's leaves and cut the extra stem. Make sure cut the cauliflower in a way that its head/florets should remain intact and it can sit at the base facing the florets upwards. Note that 1 kg/2.20 lbs of cauliflower remained 584 gm/1.28 lbs after its stem and leaves were removed.

BLANCHING OF CAULIFLOWER

• Add water, salt and turmeric powder in a deep wide vessel and let the water come to boil. Quantity of water needs to be such that most or entire cauliflower immerses in water.
• Once water begins to boil, put cauliflower head in the water carefully as the hot boiling water may splash.
• Put the lid and let it boil for 5 minutes.
• Uncover the vessel and turn the down side upwards of the cauliflower.
• Again put the lid and let it boil for 5 minutes more or until cauliflower is almost 50% cooked.
• Take cauliflower out of water and keep aside.

MAKING OF GRAVY

• Heat oil in a pan. But don't heat it too much otherwise spices will burn.
• Add cumin seeds, bay leaf, fennel seeds, coriander seeds, dry red chilies, cloves, cinnamon stick, black cardamom, green cardamoms, star anise, ginger, garlic cloves, cashews
• and melon seeds.
• Roast them on low heat until spices begin to turn slightly brown.
• Add onion and cook it until it turns pink and translucent.
• Add tomatoes, red chilli powder, turmeric powder, salt and dry fenugreek leaves. Mix well.
• Put the lid on vessel and let tomatoes cook on low heat for 10-12 minutes or until they turn soft & mushy and their raw smell is gone.
• Remove the vessel from heat and let mixture turn cool completely.
• Transfer the mixture into grinder jar and also pour coconut milk in the jar.
• Grind the mixture into a fine paste. Gravy is ready.

BAKING OF CAULIFLOWER

• Place cauliflower having florets side upwards in a baking tray.
• Drizzle half of the gravy over the entire cauliflower.
• Bake the cauliflower in a preheated oven @200°C/392°F for 35 to 40 minutes or until the head of the cauliflower turns dry.
• Once the time is over, take cauliflower out of oven and shower cilantro over it.
• Gobi musallam is ready. Enjoy hot.

Notes

1. Always choose the fresh worm free cauliflower having no stains and with a tight florets because this recipe uses cauliflower as a whole.
2. If you don't have each and every spice, you may cut down few but it is at your wisdom which one can be dropped, which don't affect the over all taste of the dish.
3. You may choose one from cashew nuts and melon seeds. And if adding only one, then better enhance the quantity.
4. If not vegan, then instead of coconut milk, you can add thick curd/yoghurt and/or cream also.
5. We have added coconut milk only while grinding the mixture because coconut milk curdles on boiling. But in case you are using yoghurt and/or cream, you can directly add both these ingredients to the cooking vessel during the last stage of cooking.
6. Some prefer a completely creamy gravy/sauce, so sieve it after making. But we don't prefer so. Choice is yours.

Keyword gobhi musallam recipe, gobi musallam recipe, whole roasted cauliflower with sauce