Whole Roasted Cauliflower | Gobi Musallam | Gluten-Free Recipe

cashew nuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats while sunflower seeds are more economical.

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk is lower in calories; milk is more affordable.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is richer in protein; sour cream is often cheaper.

spices

💰Cheaper: pre-mixed spice blends

Pre-mixed blends save time and can be more economical.

Take 2.5 cups of water in a deep pot.

Add 1 bay leaf, 4 peppercorns, a 2-inch stick of cinnamon, 2 cloves, 2 cardamom pods, 3/4 teaspoon of salt, and 1/4 teaspoon of turmeric powder to the water.

Bring the water to a boil.

Cut the stem off the whole cauliflower and place it in the boiling water, pouring the water over it.

Cover with a lid and boil for around 7-8 minutes until the cauliflower is about 60% cooked.

In the meantime, add 1 tablespoon each of ginger and garlic pieces, 2 green chilies, 1 cup of cilantro, a handful of mint leaves, 1/2 teaspoon of salt, 1 teaspoon of lime juice, and 1 tablespoon of water to a blender and blend into a fine paste to make green mint chutney.

Remove the chutney into a bowl and add around 2 tablespoons of roasted basin flour, combining well to add thickness.

After boiling, gently remove the cauliflower and let it cool down on a plate.

In a pan, heat 2 tablespoons of oil and add 3/4 teaspoon of cumin seeds, 1 tablespoon of chopped garlic, and 1 tablespoon of chopped ginger; sauté for around 30 seconds.

Add 1.5 cups of chopped onions and sauté until slightly translucent.

Add 1.5 cups of chopped tomatoes and sauté for about a minute, then cover with a lid and let it cook.

After a minute, check that the onions and tomatoes have softened.

Add 1.5 teaspoons of red chili powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of cumin powder, and 1/2 teaspoon of garam masala, along with 1 tablespoon of kasoori methi; mix everything together and cover again to cook for another minute.

Once the masalas are combined and oil starts to separate, switch off the flame and let it cool down.

Once cooled, transfer the mixture to a mixer jar, adding around 2 tablespoons of soaked cashews, and blend into a smooth paste for the gravy.

In the same pot, add 1 tablespoon of butter and the blended gravy; sauté for about a minute.

Add 1 teaspoon of salt and cover with a lid to cook for about a minute.

After a minute, add 2 tablespoons of yogurt and stir constantly until well combined with the gravy.

Flip the cooled cauliflower and stuff it with the green chutney, ensuring it reaches everywhere.

Flip the cauliflower again and insert some chutney into the holes on top.

Place the cauliflower on a baking sheet and pour the gravy over it, spreading it evenly for marination.

Bake the whole cauliflower at 400°F for about 15 minutes.

After 15 minutes, remove the cauliflower from the oven and garnish with cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens