Gobi Musallam – Whole Roasted Cauliflower with Creamy Makhani Gravy. Vegan Glutenfree Recipe

Gobi Musallam - Whole Roasted Cauliflower with Creamy Makhani Gravy | Vegan Richa

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

Gobi Musallam - Whole Roasted Cauliflower with Creamy Makhani Gravy

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 😉

Gobi Musallam - Whole Roasted Cauliflower with Creamy Makhani Gravy

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. 

Gobi Musallam - Whole Roasted Cauliflower with Creamy Makhani Gravy

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)

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 

3/4 cup coconut milk(from can)
1/4 cup ground cashew or 1/3 cup soaked cashews
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. 
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 flat breads(Naan/Roti), or salads or quinoa.
Chop and fill up wraps or a hoagie roll(to make gobi meatball sub).

For a nut free version, Use 2-3 Tablespoons powdered sunflower seeds or use 1/4 cup coconut cream + 1 Tablespoon cornstarch.
You can also stuff/pour some of the gravy into the florets by separating them and bake. 

Gobi Makhani: 
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 popular recipe is also my cookbook! Now available internationally!

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.

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  1. says

    You have outdone yourself again! These pictures are gorgeous! Good luck on the move and finding the perfect buyers. If I was looking in the Seattle area, you would be my first call for sure. Your kitchen must have loads of good cooking mojo! :)

  2. says

    Very nice. I absolutely love stuffed gobhi. I have never used coconut milk will try it next time I normally stuff some of the fried onion and tomato gravy (before adding coconut/water to make it puree) inside the gobhi so that the masala gets into the gobhi. I also add a few pieces of fried potato and in case peas are available i dot the gobhi with peas – sundarta ke liye : )

  3. says

    I really love caulilower. Way more than kale. And I don’t prepare it often enough. I love the idea of eating it with rich gravy!

  4. says

    i enjoyed every click of this post…this looks super yummy and specially for vegans…i thought it might be a bit of lengthy process but i was wrong..sauce can also be prepared in no time

    • says

      I didnt invent it:) vegan-ized it and changed the method of cooking a bit to make it quicker and simpler!:) yes, you must make it!!

  5. says

    i have been wanting to make gobi musallam the authentic way, but do not have enough courage to make it. and you know why… the indian cauliflowers. yummy pics and the musallam is looking a fab center piece.

  6. says

    Richa, this dish looks simple yet elegant!! Never knew that a dish like this existed. Definitely gotta try it!! Moving is a pain and I have been through it several times and I guess I am done for now :) Good luck with your move!! Hope your new home brings you good health, happiness and plenty of good vibes for more awesome recipes. Enjoy your time with your parents.

  7. says

    True that cauliflower is the new kale indeed. And i remember eating this for lunch at a friends space long ago. This post kindled back all those beautiful memories. The gobhi looks fabulously roasted and dunked in gravy. Fit for a king!!

  8. says

    Seriously, this looks ridiculously good. I’m the girl who keeps buying cauliflower and then forgetting it before realizing It’s too late to use it. I’ll have to change that. Just amazing girl. Your condo has gotta sell soon with all those good vibes!

  9. Anonymous says

    I just made it and it is ridiculously good! The sauce is just perfect, I had to work hard on not eating it all with a spoon before I put the cauliflower in the oven. 😀

  10. Melody says

    I just discovered your blog today via pinterest and have the cauliflower dish in the oven as I write. Holy cow, that sauce is AMAZING and I can’t stop from eating it while the cauliflower bakes. I think it will become a family favorite! I have made so many recipes from blogs that have been total flops so it’s encouraging that the first recipe I try on your site is so great. Thanks!

  11. says

    Yes! I can’t get enough cauliflower and this. Is. CRAZY amazing. I would probably shriek with joy if this dish landed on my dinner table. I love everything about it!

  12. says

    This is my first time here! I was lured by that fascinating cauliflower photo. What an gorgeous presentation!! Pinning this for later. Thanksgiving or not, I must try this soon!!

    And good luck with your move. We are moving in a week! So boxes and chaos abound here…


  13. says

    That looks so appealing – I like the idea of something you could carve at the table. It would make such a great centrepiece!

  14. says


    I made this and gosh you are right, it’s too good not to share. This is the first time I’m baking cauliflower and I’m wondering is it supposed to come out really soft, like cutting through soft butter? I’d thought baking it would’ve produced a crispy texture on the surface but didn’t seem to be the case. Hope I’d done it right… I’ve also blogged (raved) about it where I linked to this page. Hope you don’t mind! Thanks for the recipe again and cheers :)

    • says

      Awesome! So glad tou made it and liked it! Since the cauliflower is blanched and also baked with the liquidy gravy, it bakes to a softer state. If you bake the florets with just oil, salt, pepper, it will get crispy edges. :)

  15. says

    I made this the other night. It was outstanding!!!! 5 STARS! It was easy to make and it tasted so awesome! We argued over who would get the leftovers! LOL…I was nice and let my husband have it the next day. I will be making this very often. Thank You for posting on Pinterest!

  16. Anonymous says

    I made this recipe for my Diwali party and it was a hit…Very easy recipe and as you mentioned makes your guest feel like you have put lot of efforts. This is sure keep recipe and will try it more often.

  17. Kristin says

    I’ve had this on my list of things to make for weeks now, and finally got around to trying it last night. After seeing your beautiful photos all this time, I was worried that it wouldn’t live up to what I’d hyped it up to be, taste-wise. Boy, was I wrong! SO very delicious, and just so, so pretty. Fantastic recipe!

  18. Anonymous says

    I’ve tried a bunch of Gobhi Mussalam recipes from various blogs and websites. This is by far the best one!! Thank you!!!

  19. says

    I made this last month, and it was really delicious. I had too much so I put some in the freezer. It defrosted perfectly and was just as good. Boyfriend thought it was really good but “too restaurant like.” As someone who likes white tablecloth Indian food, I took this as a compliment. 😀

    • says

      awesome! you can tone down the creaminess with less cashews and use lighter non dairy milk. It is a restaurant style main dish to impress!:)

  20. says

    Made this today and it’s really, really good!

    The only thing I didn’t like was the cauliflower got a bit too soft for my taste with both blanching and roasting. Normally I just roast cauliflower (I debated just doing that this time but for some reason I actually followed the recipe the way it was written). I will definitely be making this again and skipping the blanching. And I’m going to pop that extra sauce in the freezer and see how it freezes because it would be awesome to have on hand. Thanks :)

    • says

      great. you can break the cauliflower into florets and roast them and skip the blanching step. the blanching time depends on the size of the cauliflower. you can also roast for less time if the cauliflower gets tender quickly. roasting the entire head without blanching might lead to the center not getting cooked. But you can just roast the head as well. indian food is usually about well cooked and tender veggies. you can definitely change the recipe to preference. :) glad that you tried it and liked the sauce!

    • says

      Ah, good point! I didn’t think about the center not getting cooked if you didn’t blanch it. Mine broke into several pieces when I was taking it out of the water so it wasn’t a single big piece anymore. Made the sauce again and baked it on some homemade chikn seitan. Mmmmm! Makhani Chicken!

  21. NBMaggie says

    I have enjoyed your recipes ever since I discovered this site but this recipe is so so good that I have to comment and give thanks for your willingness to share. I’m sitting here in a lather of anticipation inhaling the gorgeous aroma wafting from my oven as this dish finishes up. I’ve already licked everything that touched that sauce ( blender blades are very dangerous but they hold onto so much yummy sauce). I can envision using this creamy gravy over so many roasted veggies. I added a cup of chickpeas to the roasting cauliflower and so will have a complete meal to put over brown rice. Thanks so much.

    • says

      Awesome! I am so happy you like it so much!! Hope you keep making it again and again! Please be careful with the blender blades :)

  22. says

    Probably the only thing i missed being vegan was butter chicken – this recipe has well and truly filled the void. It is incredible, i love it!

  23. Verona Laffitte says

    Just tried your recipe and it’s ABSOLUTLY delicous and a big hit with the kids.
    We will definitly prepare this more often!

  24. Sailaja says

    This was such a delicious recipe! I seriously licked up every last drop. No leftovers when I make this dish. When I became vegan, I missed my paneer tikka masala and this is just the right replacement. Thank you so much for an awesome recipe!

  25. Pari says

    I am salivating right now. You are so innovative, Richa. You inspire me to continue being vegan (except for our Indian dahi 😉 ).

    • says

      Thanks Pari! You can make indian Dahi with almond milk, peanut milk, cashew milk or coconut milk. it sets jand tastes ust like regular yogurt. Yogurt is just cultured milk where milk can be anything. :) try it with a thick milk like cashew milk for best results.

  26. Nichole says

    We love this sauce so much! The last time I made it, I doubled the sauce to save for later. Do you know about how long it will last in the fridge?


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