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

June 18, 2013 By Richa 154 Comments

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Gobi Musallam (cauliflower that has been roasted whole) is a fantastic centerpiece for any occasion. The whole cauliflower head is lightly blanched then drenched with the luscious Mughlai-inspired makhani sauce and baked. The makhani sauce is decadent, creamy, buttery, and fantastic. You can serve the cauliflower as is, or sliced with some sauce on the side, or with naan or other flatbread, salads, rice, or quinoa. Pin this post for later!
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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 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!

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Gobi Musallam - Whole Roasted Cauliflower with Creamy Makhani Gravy

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. 

Gobi Musallam - Whole Roasted Cauliflower with Creamy Makhani Gravy
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. 

Gobi Musallam - Whole Roasted Cauliflower with Creamy Makhani Gravy

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!

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5 from 23 votes

Gobi Musallam - Whole Roasted Cauliflower with Creamy Makhani Sauce. Vegan Glutenfree Recipe

Gobi Musallam (cauliflower that has been roasted whole) is a fantastic centerpiece. The whole cauliflower head is lightly blanched then drenched with the luscious Mughlai-inspired makhani sauce and baked. This is a main dish to serve during the holiday season. When roasted, the whole cauliflower looks gorgeous and smells divine. The makhani curry is decadent, creamy, buttery, and fantastic. You can serve the cauliflower as is, or sliced with some sauce on the side, or with naan or other flatbread, salads, rice, or quinoa.
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Entree
Cuisine: Indian
Servings: 4
Calories: 141kcal
Author: Vegan Richa

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

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 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

Nutrition Facts
Gobi Musallam - Whole Roasted Cauliflower with Creamy Makhani Sauce. Vegan Glutenfree Recipe
Amount Per Serving
Calories 141 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Sodium 585mg25%
Potassium 386mg11%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin A 845IU17%
Vitamin C 27.7mg34%
Calcium 28mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: gluten free, main course:India, popular, soy free Tagged With: cauliflower, vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Jaime says

    July 26, 2020 at 10:03 am

    Can you sub walnuts for the cashews?

    Reply
    • Richa says

      July 26, 2020 at 10:23 am

      Yes

      Reply
  2. shapeless journeys says

    August 16, 2020 at 8:41 pm

    5 stars
    Delicious! I chopped up the cauliflower in big chunks and cooked it on the stovetop for about 30minutes. Added some spinach and doubled the spices, delicious!

    Reply
    • Vegan Richa Support says

      August 18, 2020 at 12:41 pm

      perfect !! ooooo doubled the spices – adventurous – I love it

      Reply
  3. Laura says

    December 31, 2020 at 11:31 pm

    5 stars
    Absolutely delicious! So much flavour. Will definitely make this again.

    Reply
    • Vegan Richa Support says

      January 1, 2021 at 7:08 pm

      Hooray! thank you

      Reply
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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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