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5 from 41 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 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Entree
Cuisine: Indian
Servings: 4
Author: Vegan Richa

Ingredients

  • 1 Cauliflower head leaves and tough stem removed and washed
  • Water to blanch
  • 2 teaspoons salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chili powder optional

Sauce/gravy:

  • 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 kasuri methi
  • 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
US Customary - Metric

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

Calories: 141kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Sodium: 585mg | Potassium: 386mg | Fiber: 2g | Sugar: 4g | Vitamin A: 845IU | Vitamin C: 27.7mg | Calcium: 28mg | Iron: 1.4mg