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 sauce is makhani style. Makhani means butter-y and the makhani/butter sauce you get restaurants usually has butter and cream. This sauce 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 sauce. 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 sauce 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 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 sauce will still be delicious.
Video!
You can carve this beautiful cauliflower any which way you want! More sauce served on the side. That sauce I tell you. Make it and add anything to it, but make it!
The creamy sauce 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 sauce 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.
Steps:
Blanch the cauliflower. The cauliflower should be immersed in the water. The picture is for picture purposes:).
Place blanched cauliflower in baking dish.
Prepare the sauce. 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 sauce to serve on the side later.
Bake until tender. Serve hot.
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 popular recipe is also my cookbook! Now available internationally!
Gobi Musallam - Whole Roasted Cauliflower with Creamy Makhani Sauce. Vegan Glutenfree Recipe
Ingredients
- 1 Cauliflower head leaves and tough stem removed and washed
- Water to blanch
- 2 teaspoons salt
- 1/2 teaspoon (0.5 teaspoon) turmeric
- 1/2 teaspoon (0.5 teaspoon) chili powder optional
Sauce/gravy:
- 2 teaspoons oil
- 1/2 (0.5 ) medium red onion chopped
- 1 inch ginger chopped
- 5-6 cloves (5 cloves) of garlic chopped
- 1 dry red chili or chili flakes to taste
- 3 medium tomatoes chopped
- 1 teaspoon garam masala
- 1/2 teaspoon (0.5 teaspoon) cumin powder
- 1/2 teaspoon (0.5 teaspoon) coriander powder
- 1/2 teaspoon (0.5 teaspoon) turmeric powder
- 1 Tablespoon dried Fenugreek Leaves kasuri methi
- 3/4 cup (169.5 ml) coconut milk from can
- 1/4 cup (59.15 g) ground cashew or 1/3 cup soaked cashews
- 3/4 teaspoon (0.75 teaspoon) salt
- 1/4 teaspoon (0.25 teaspoon) raw sugar or 1/2 teaspoon maple syrup
Instructions
- 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)
Sauce:
- In a pan, add oil and heat over 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 the larger pieces. 8-10 minutes.
- Cool slightly, then blend with coconut milk and cashews into a smooth thick puree.Taste and adjust salt, spice.
Bake:
- Preheat the oven to 400 degrees F / 200ºc. 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 sauce will fall on the side.
- Keep about a 1/3 of the sauce to serve on the side later.
- Bake in pre-heated 400 degrees F / 200ºc for 40-45 minutes till the cauliflower is dry to touch and sauce thickens a bit. Turn the dish around after 30 minutes.
- Heat the remaining sauce 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).
Video
Notes
You can also stuff/pour some of the sauce into the florets by separating them and bake. Variations:
Gobi Makhani:
Cut up the cauliflower into florets and blanch in boiling water or roast in oven until half cooked.
Add blended sauce puree, 1/4 cup water and cauliflower florets into a pan and cook covered on low-medium heat, for 15-20 minutes or until sauce 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 sauce. Nutritional values based on one serving
Nutrition
Sailaja says
April 2, 2015 at 6:39 pmThis 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!
Richa says
April 2, 2015 at 7:16 pmAwesome! so glad you loved it!
Rebecca M says
April 23, 2015 at 7:06 amThis is so cool! I really want to try this out soon.
Pari says
May 5, 2015 at 11:35 amI am salivating right now. You are so innovative, Richa. You inspire me to continue being vegan (except for our Indian dahi 😉 ).
Richa says
May 5, 2015 at 11:38 amThanks 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.
Nichole says
August 3, 2015 at 1:44 pmWe 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?
Richa says
August 3, 2015 at 1:49 pmAwesome!! 5 days in the fridge, a couple of months in the freezer.
Nichole says
August 3, 2015 at 1:59 pmThanks, Richa! And thank you for your absolutely delicious recipes! Your ideas are amazing!
Gayathri says
February 18, 2016 at 8:15 amHey RIcha! As always BIG fan of your recipes! Just made the Palak Tofu yday and it was divine. I had a qn about baking this one – Do you bake it covered or open?
Richa says
February 18, 2016 at 11:04 amThanks Gayathri. bake it open.
Russell Elsevier says
February 26, 2016 at 6:45 pmJust made this recipe and it was delicious. I substituted oregano for the fenugreek leaves since I didn’t have that and peanut butter for the cashews…..but it was amazeballs! Thanks!
Richa says
February 26, 2016 at 6:52 pmAwesome!
Gurpreet says
May 2, 2016 at 2:03 pmHey Richa just made this today and it is awesome!!!! Did not have Cashews at home so gave that a miss but still it came out wonderful am having this with Garlic Nan……. God bless u!!!
Richa says
May 2, 2016 at 4:23 pmawesome! yes the coconut milk will make the sauce somewhat creamy, and cashews will thicken the sauce to a creamy makhani consistency.
Bings says
May 29, 2016 at 8:34 amLooks fab. Just found out who you were, and ordered your book! Looking forward to starting completely vegan!
Richa says
May 29, 2016 at 6:12 pmThanks!
Tricia Dalton says
July 21, 2016 at 5:05 pmI am enjoying your recipes so much. This one however, I could seriously eat every single day! I absolutely loved it so much! This was so delicious that I had to tell you thank you for bringing this yumminess into my life. :). We appreciate all that you do!
Teresa says
January 23, 2017 at 12:49 pmI made this yesterday – January 22, 2017. It’s awesome! I love your website, Richa!
Richa says
January 23, 2017 at 1:02 pmYay!
Claire says
February 22, 2017 at 4:26 amThis recipe is amazing, I loved it ! Thanks to share it 🙂
Janice Chrin says
March 16, 2017 at 7:56 amAbsolutely LOVE all your recipes! Am going to make this at the weekend and I wondered what other dishes you’d serve along with it for 6 hungry people???? ????
Richa says
March 17, 2017 at 12:24 pmhmm, a veggie indian fried rice or pulao, some chickpea (http://www.veganricha.com/?s=chickpea+curry ) or lentil curry (http://www.veganricha.com/category/daal) should be suffiecient. you can add another quick veggies stir fry with spices for the side.
Alice says
April 2, 2017 at 5:33 amThanks you so much for this recipe, I cooked it yesterday and is was gorgeous, the sauce especially was fantastic 🙂
Helen says
May 6, 2017 at 5:02 pmLove this, we make it often!
Mychal Nemetchek says
July 31, 2017 at 10:53 amI’m hoping to make this on the weekend, can I do any portion ahead of time? Blanching the cauliflower, perhaps?
Richa says
July 31, 2017 at 11:13 amyes, blanch it and make the sauce and store (refrigerator). Then just put them together to bake on the day.
Mychal Nemetchek says
July 31, 2017 at 11:21 amFantastic, thank you!
fernanda weinstein says
August 31, 2017 at 5:12 pmjust made this recipe and it is amazing!!! thank you so much!
Richa says
August 31, 2017 at 5:23 pmAwesome!
Catherine says
October 2, 2017 at 5:31 amMy husband has been requesting this recipe for some time. So, I watched your video and was ready to make it. It turned out so good and the family enjoyed it. I will be making it again soon! Thank you!
Ann Bateman says
November 1, 2017 at 12:16 pmHello Richa,
I made this phenomenal recipe the other day, it was sooooooooo good!! Really enjoyed it!!
As I am new to Indian cooking I followed the recipe exactly.
Thank you so much for the fantastic and flavorful recipes that work on a Paleo diet!!
All the best,
Ann
Richa says
November 1, 2017 at 2:40 pmAwesome!
ANITA SHENOY says
November 26, 2017 at 9:51 amThank you so much for the wonderful recipe Richa !! I made it yesterday and my husband and kids loved it and it is surprisingly easy to make. So grateful to have found your website…eager to try more recipes soon..:)
Payal says
December 12, 2017 at 10:23 pmI made two of these to bring to a family thanksgiving party (we’re all vegetarian and I also cut out dairy a few months back). It was a huge hit. Before we even got to the party my husband DRANK a bowl of the sauce and said it tasted like something you’d get in a restaurant. Everyone at the party (Indian Aunties) asked me for the recipe (that’s like the highest compliment a girl can get). I called it our vegetarian ‘turkey’. I feel like I can make this sauce and just throw any veg or tofu in it to make a meal!
Richa says
December 12, 2017 at 11:00 pmawesome! i laughed out at your husband drinking up the sauce. lol. yes the sauce can be served with anything, simmer some veggies, add some baked tofu, chickpeas or whatever
Nichole says
December 18, 2017 at 4:51 pmI realize this is an older post, but I just discovered it and have made it twice. Delicious! Can’t wait to try your other recipes!
Richa says
December 18, 2017 at 6:46 pmAwesome!! This one is popular forever!!
falguni says
March 2, 2018 at 7:27 amI tried this recipe yesterday and it turned out great. The gravy was finger licking good! Thank you for posting this recipe 🙂
Richa says
March 2, 2018 at 10:09 amawesome!!
Allie says
June 10, 2018 at 4:24 pmI have probably made this 5 times already. The sauce is so amazing and turns into a wonderful crust on the cauliflower. This is a wonderful meal. I eat most of the cauliflower in one sitting- it’s just too good!
Richa says
June 10, 2018 at 8:00 pmyay!
Marie Sierlino says
June 23, 2018 at 7:57 pmMade this tonite and I have to say is one of the most delicious Indian recipes I’ve done! I cooked the cauliflower in the oven for 70 minutes rather than blanching and turned out PERFECT! In the sauce, I substituted coconut flour instead of cashews (don’t use them much as too expensive) and the sauce was perfect. I only had a couple of small tomatoes so cut them in very small pieces. I like my food spicy so I upped all spice to 1 tsp. (rather than 1/2 tsp on some) and added extra hot pepper flakes. It was great! I’m serving myself leftovers tomorrow night with rice. Thanks for the great recipe!
Richa says
June 23, 2018 at 11:50 pmAwesome!
Mahima says
November 6, 2018 at 6:52 pmHey Richa,
If I were to substitute the coconut milk with soy yogurt, would the still work?
Richa says
November 6, 2018 at 10:22 pmyes. you might want to so half soy yogurt and half water or other non dairy milk
Vaishnavi Gopalakrishnan says
March 3, 2019 at 4:25 pmHi Richa, absolutely love love this dish! My husband loves to cook and I handed him this recipie about 6 months ago and gosh I love it, every special occasion it’s this gobi ! Stunning presentation and lip smacking taste.. never fails to get the perfect taste! Big hit at a birthday party last night.. better late than never, wanted to thank you !
Richa says
March 3, 2019 at 7:45 pmyay!
Bridget says
March 5, 2019 at 8:00 amRicha, this is my all-time-favorite-go-to Indian sauce. I usually use it with chopped veggies. It’s great with cauliflower, broccoli, mushrooms, peas, potatoes, spinach and peppers. I just use whatever I have on hand. And it’s so easy!!
Richa says
March 5, 2019 at 9:24 amawesome!
Elena says
June 24, 2019 at 3:30 pmSeriously divine!
Penny Mackenzie says
July 27, 2019 at 6:31 amLOVE LOVE LOVE this recipe.. amazing flavours.. thank you
***** 5 stars
Richa says
July 27, 2019 at 10:20 pmThanks!
Laura L Presley says
November 6, 2019 at 12:53 pmI left out the chilies. The kids loved this dish! They finished eating and asked if I would make it again. Thank you!
Richa says
November 6, 2019 at 1:03 pmyay
Pri says
November 19, 2019 at 8:03 pmHi! I am hoping to make this recipe soon. Not vegan but really like this recipe. Could I substitute coconut milk for regular milk? Just don’t want it taste too coconut-y. What would you recommend? Whole milk or I can use 1% or 2% milk? Thank you!
JoAnne Lowe says
December 19, 2019 at 3:30 pmOh, my! Anyone would think they’re eating in an Indian restaurant! It does take some time but is well worth the extra effort. I didn’t have coconut milk on hand so I used almond-cashew milk with 1/4 t coconut extract. Mmmmnnn. I had 2 servings for dinner over brown basmati rice. The small amount of cashews adds just the right of creaminess and the “mouthfeel” of restaurant quality food.
Thank you so much for this one! Love, love, love it.
Richa says
December 19, 2019 at 4:06 pmThank you Joanna
Natalie says
February 26, 2020 at 1:21 pmHi there I’d like to make this tomorrow but child has a cashew allergy. Do you think ground walnuts or peanuts could be substituted or recommend another substitution?
Richa says
February 26, 2020 at 4:25 pmwalnuts will work
K says
March 21, 2020 at 11:45 amI love this recipe and have made it several times from your book. I am coming to your website to ask about substituting canned tomatoes for fresh ones as I don’t have fresh tomatoes on hand… any ideas?
Thank you!
Richa says
March 21, 2020 at 12:50 pmYou can use canned instead of fresh. Just add a bit more spices if needed, canned tomatoes have stronger flavor.
Tracy says
March 24, 2020 at 7:53 pmA friend made this for us a few years ago and give me the recipe. I just dug it up and made it tonight, and it was awesome — again! I subbed mustard seed for the fenugreek and served the cauliflower over basmati rice. Hard for two of us not to eat the whole thing!