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.
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.
You can use whatever spices you have on hand. The gravy will still be delicious.
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.
If you know anyone who might be interested in a beautiful condo in The Vine building(2607 Western Ave), ping me. The building is concrete and steel building and has won many awards. It is within walking distance to many of Seattle’s attractions such as the Olympic Sculpture Park(4 blocks), Seattle Center(5 blocks), the waterfront(2 blocks!), Pike Place Market(8 blocks), restaurants and cafes. There is Vegan Mac and cheese and sandwiches cafe 1 block from the building! We have water/bay view from our living room and bedroom. Its a 820 sq ft, 1 bedroom, 1 den, 1 bath on the 3rd floor. Why are we moving you say, good question. It took us a year to convince ourselves to leave this location, but I do need a larger kitchen and a photography room to seriously think about Cook-booking. Plus, now I can invite all of my family to visit at the same time:)
We will put the condo on the market in July. But if anyone is interested, you can see it in first week of July and the money we save by not listing it can be yours:) Email me at richahingle @ gmail . com for more details.
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)
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.
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.