Whole Roasted Cauliflower with Creamy Cashew Sauce (Gobhi Musallam)
1 hour 5 minutes
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About Whole Roasted Cauliflower with Creamy Cashew Sauce (Gobhi Musallam)
Prepare to be amazed! This Whole Roasted Cauliflower with Creamy Cashew Sauce (Gobhi Musallam) is a true showstopper, transforming a humble cauliflower into an elegant and flavorful centerpiece.Imagine a perfectly tender roasted cauliflower, enveloped in a rich and aromatic cashew sauce, bursting with vibrant spices. This easy-to-prepare dish offers a luxurious creamy texture that will tantalize your taste buds.Whether you're hosting a vegetarian feast or simply seeking a unique and impressive side, this Gobhi Musallam is guaranteed to delight.
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Recipe Time & More
Prep10 minutes
Cook55 minutes
Total1 hour 5 minutes
Ingredients
For the Cauliflower
- 1 head Cauliflower
For the Cashew Sauce
- 9-10 Cashews
- 1 Onion coarsely chopped
- 2 Tomatoes coarsely chopped
- 4 clove Garlic coarsely chopped
- 1/2 inch Ginger coarsely chopped
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1 tsp Chili Powder red
- 1 tsp Garam Masala
- 1 tsp Dried Fenugreek Leaf dried fenugreek leaves
- 1/2 tsp Turmeric Powder
- 1-2 tsp Salt or to taste
- Water as needed
For Garnish
- 1/2 cup Coriander chopped
Instructions
- Remove the outer leaves from the cauliflower head. Trim the stem so the cauliflower can sit upright.
- In a large pot, bring enough water to cover the cauliflower to a boil. Add salt and turmeric powder. This helps to infuse the cauliflower with flavor and color. Gently place the cauliflower in the boiling water, head facing up. Boil for 5 minutes, then carefully flip and boil for another 5 minutes. This ensures even cooking. Remove the cauliflower and set aside.
- While the cauliflower parboils, soak the cashews in warm water to soften them. This will create a creamier sauce. In a separate pan, heat oil over medium heat. Sauté the chopped onion, garlic, and ginger for about 5 minutes, until the onion becomes translucent. Add the chopped tomatoes and all the spices except the kasuri methi. Cook until the tomatoes soften.
- Remove the pan from the heat and let the masala mixture cool completely. Transfer the cooled mixture to a blender along with the soaked cashews. Blend until smooth. This creates the base of your creamy sauce.
- Pour the blended cashew sauce back into the pan. Cook over medium heat for 5-10 minutes, adding a little water if the sauce becomes too thick. Stir in the kasuri methi and cook for another 5 minutes. This allows the flavors to meld together beautifully.
- Preheat the oven to 200°C (400°F). Place the parboiled cauliflower in a baking dish, head facing up. Pour the cashew sauce over the cauliflower, ensuring it's fully coated. This ensures even flavor distribution.
- Bake for 30 minutes, or until the cauliflower is tender and starts to brown. The browning adds a delicious depth of flavor.
- Garnish with chopped cilantro. Serve hot with roti or naan.
Recipe Notes
Good To Know
- Choose a cauliflower that is free of worms or any signs of pests.
Expert Tips
- For a more vibrant color, blanch the cauliflower briefly in boiling water before roasting or pickling.
- Enhance the flavor by adding spices like turmeric, cumin, or coriander to the cauliflower during cooking.
- Don't overcrowd the pan when roasting cauliflower; ensure adequate space for even browning.
Storage Instructions
- Store leftover cooked cauliflower in an airtight container in the refrigerator for up to 3-4 days.
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Recipe Nutrition
Calories: 120kcalCarbohydrates: 21gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 854mgPotassium: 927mgFiber: 7gSugar: 8gVitamin A: 1070IUVitamin C: 109mgCalcium: 84mgIron: 2mg
Sasmita
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3 Comments
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So delicious! Excited to make it.
This looks incredible! I need to try it.
This looks fantastic! Appreciate the share.