Whole Roasted Cauliflower with Makhani Gravy Indian Recipe

Whole Roasted Cauliflower With Makhani Gravy Indian Recipe

Ingredients

• recipe for : Gobi Musallam

CAULIFLOWER:

• 1 medium head cauliflower (leaves and tough stem removed) 3 to 4 quarts water
• 2 teaspoons salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne (optional)

SAUCE:

• 2 teaspoons safflower or other neutral oil
• 3/4 cup red onion, chopped
• 1 (1-inch) knob of ginger, chopped
• 6 cloves garlic, chopped
• 1 dried red chile or 1/2 teaspoon red pepper flakes
• 1 teaspoon Garam Masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 3 medium tomatoes, chopped (2 1/2 cups)
• 3/4 teaspoon salt, or to taste
• 1/4 teaspoon raw sugar or 1/2 teaspoon maple syrup
• 1 tablespoon dried fenugreek leaves or 1/4 teaspoon fenugreek seeds 3/4 cup coconut milk
• 1/4 cup ground raw cashews or 1/3 cup soaked cashews (soaked for 30 minutes)

Method

1. Cauliflower: Bring a large pot of water to a boil
2. Use enough water so the entire cauliflower can be immersed in it
3. Add salt, turmeric and cayenne (if using) to the water
4. Place the cauliflower in the boiling water
5. Cover and cook for 3 minutes, then flip and cook for 3 minutes
6. Blanching ensures that the center of the cauliflower gets cooked through during roasting
7. Make the sauce: Heat the oil in a large skillet over medium heat
8. Add the onion and cook until golden, 6 to 7 minutes
9. Add the ginger, garlic, and chile and cook for 2 minutes
10. Stir in the garam masala, cumin, coriander, and turmeric and mix
11. Add the tomatoes, salt, sugar, and fenugreek leaves
12. Mix well, then cover and cook until saucy, stirring occasionally, 8 to 9 minutes
13. Mash the larger tomato pieces
14. Cool slightly, and then transfer to a blender
15. Add the coconut milk and cashews and blend into a smooth thick puree
16. Add a few tablespoons of water if the sauce is too thick
17. Taste and adjust the salt and spices, if needed, and set aside
18. Preheat the oven to 400°F
19. Oil a baking dish, if desired
20. Place the blanched cauliflower in the baking dish
21. Pour some puree between the florets by separating the florets with your hands and letting the sauce flow in
22. Slowly pour the thick puree on top to cover the entire head of the cauliflower
23. Some sauce will fall on the side
24. Keep about a third or a quarter of the sauce to serve on the side later
25. Bake for 30 minutes, then turn the dish around, drizzle some more sauce on the cauliflower and bake another 15 minutes
26. Bake until the cauliflower is dry to touch, a toothpick goes through easily, and the sauce on the side thickens a bit
27. Heat the remaining sauce over medium heat to just about a boil and serve on the side
28. Add blanched vegetables to the sauce if desired
29. To serve, slice a large chunk of the cauliflower
30. Dress with sauce
31. Variations: To make nutfree: Use 3 tablespoons coarsely ground pumpkin or sunflower seeds
32. Or use 1/4 cup coconut cream mixed with 2 teaspoons cornstarch

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