More Cauliflower you say. Well Cauliflower is the new Kale right now. So as well use the popularity right And on top of that this is too delicious to not share!
The whole head of the cauliflower is blanched, then roasted drenched in a creamy Mughlai gravy, and served whole with some gravy on the side. It seems like a long recipe but it is fairly simple:). You can serve it as is sliced, or with the usual Indian food fix-ins of flat bread or rice, or over other cooked grains and greens. We ate it with Chapatis, Naan, filled up some sandwiches with the leftovers, added some to quinoa. It was a load of food to finish between the 2 of us.
The gravy is makhani style. Makhani means butter-y and the makhani/butter gravy you get restaurants usually has butter and cream. This gravy has coconut milk and cashews for the rich creamyness and the same spices and taste. You can add chopped veggies, roasted cauliflower florets, baked Tofu or Tempeh to the gravy. Make your restaurant style Tofu “Paneer” Makhani or Butter Seitan Chickun. Fenugreek Leaves or Kasuri methi can be found in Indian stores or online on amazon.
For a quicker cook time, chop the cauliflower into florets and blanch for 3-4 minutes, then cook in the blended gravy on stove top for 15 minutes. That will be Gobi Makhani.
Sure its not thanksgiving yet. but hey this can be the center piece for any party any-time. Blanch the cauliflower, make the gravy sauce and store for a day or so, then bake and serve on the event day.
You can use whatever spices you have on hand. The gravy will still be delicious. Yo
We are in the process of buying a new house and hopefully will be moving next week! So the post frequency will get affected for the next 2 weeks. I am hoping to edit pictures and schedule some, but hey there is loads of stuff to be done and also refresh our condo which will be put on the market.
Yes, you get my well used kitchen, which will be thoroughly cleaned. But hey, look at the awesomeness that has come out of there. Those delicious food Vibes are priceless
You can carve this beautiful cauliflower any which way you want! More gravy served on the side. That gravy I tell you. Make it and add anything to it, but make it!
The creamy gravy is very rich and fatty with the full-fat coconut milk and cashews,(it is called Makhani-butter-y for a reason). You can make it lower fat by using a different non dairy milk and reducing the cashew flour. The gravy also stores very well. Make a larger quantity, Blend and store in the refrigerator for a few days or freeze in individual serving containers. thaw and use.
More Indian or Indian inspired main dishes here.
Blanch the cauliflower. The cauliflower should be immersed in the water. The picture is for picture purposes:).
Place blanched cauliflower in baking dish.
Prepare gravy. Cook onions, ginger, garlic till golden brown.
Add tomatoes, spices, salt and fenugreek leaves.
Cook until tomatoes are tender.
Blend tomato mixture with coconut milk and pour over cauliflower. keep some gravy to serve on the side later.
Bake until tender. Serve hot.
Gobi Musallam – Whole Roasted Cauliflower with creamy Mughlai/Makhani gravy
Allergen Information: Free of Dairy, egg, corn, soy, gluten, grain, yeast. Can be made nut-free.
Makes 1 head of cauliflower with enough gravy to serve 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)
Want this recipe, Get it in my cookbook! Now available internationally!
Cut up the cauliflower into florets and blanch in boiling water or roast in oven until half cooked.
Add blended gravy puree, 1/4 cup water and cauliflower florets into a pan and cook covered on low-medium heat, for 15-20 minutes or until gravy thickens to desired consistency.
Serve hot drizzled with cashew cream/coconut cream and a slice of earth balance on top.
You can also add baked Tofu or braised Tempeh or Seitan to the gravy.
This week I leave you with this amazing Share your Dabba video.
This is a video about how wasted food is being used to feed the less fortunate. Share My Dabba/Tiffin/Lunchbox is an initiative to get food left uneaten in dabbas/tiffins to hungry street children in India, using just a Share sticker and the dabbawala(people who deliver the Tiffins) network. Please do watch.
This delicious meal is being shared at Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Ricki’s wellness weekend.