Gobi Musallam - Whole Roasted Cauliflower with Creamy Makhani Sauce. Vegan Glutenfree Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 25 mins
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Servings
4
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Calories
141 kcal
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Course
Main Course
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Cuisine
Indian
Gobi Musallam - Whole Roasted Cauliflower with Creamy Makhani Sauce. Vegan Glutenfree Recipe
Description
The recipe begins by blanching a whole cauliflower head briefly in salted, spiced water, softening it slightly. The makhani sauce is prepared by sautéing onions, ginger, garlic, and chili in oil, then adding a blend of spices including garam masala, cumin, coriander, turmeric, fenugreek leaves, and a balance of salt and a hint of sweetness. Chopped tomatoes are cooked until tender and then blended with coconut milk and ground cashews into a smooth, thick puree.
The blanched cauliflower is placed in a baking dish and covered entirely with the sauce, reserving some to serve on the side. Baking at 400°F allows the sauce to infuse into the cauliflower while thickening slightly on top. The result is tender cauliflower with a mildly spiced, creamy, and nutty tomato gravy that carries layers of warmth from the spices without overwhelming heat.
This dish is vegan and gluten-free, making it suitable for various dietary preferences. It can be served whole for a striking presentation or cut into slices. The recipe offers variations such as using powdered sunflower seeds instead of cashews for a nut-free option or incorporating the sauce with cauliflower florets for a quicker preparation.
Ingredients
- 1 cauliflower leaves and tough stem removed and washed, head
- water to blanch
- 2 teaspoons salt
- 1/2 teaspoon Turmeric
- 1/2 teaspoon chili powder optional
Sauce/gravy:
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/2 red onion medium; chopped
- 1 inch ginger chopped
- 5-6 cloves garlic chopped
- 1 dry red chili or chili flakes to taste
- 3 tomato medium, chopped
- 1 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 Tablespoon fenugreek leaves kasuri methi, dried
- 3/4 cup coconut milk from can
- 1/4 cup cashew or 1/3 cup soaked cashews, ground
- 3/4 teaspoon salt
- 1/4 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).
Notes
- For a nut-free version, substitute cashews with powdered sunflower seeds or a blend of coconut cream and cornstarch.
- You can separate the cauliflower into florets and stuff or pour the sauce inside before baking for a different texture.
- This sauce and method can also be used to prepare Gobi Makhani by cooking florets in the sauce until thickened.
- Adding baked tofu, braised tempeh, or seitan to the sauce can provide additional protein and texture.
- Cashews should be presoaked for a smoother vegan béchamel; adjust seasoning to taste after blending.
- Nutritional values correspond to a single serving of the prepared dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Sodium | 585mg | 24% |
| Potassium | 386mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 845IU | 17% |
| Vitamin C | 27.7mg | 31% |
| Calcium | 28mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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