Gobhi Cauliflower Musallam

Transform your dinner table into a feast with Gobhi Cauliflower Musallam, a show-stopping Indian dish that's as stunning in presentation as it is rich in flavor. This recipe elevates the humble cauliflower to gourmet status by marinating a whole head in a spiced yogurt blend, then roasting it to golden perfection before simmering in a luxurious, creamy tomato and cashew-almond gravy. The blend of aromatic spices like garam masala, cumin, and coriander infuses the dish with bold, savory notes, while a touch of fresh cream adds a velvety finish. Perfectly suited for festive occasions or indulgent weeknight meals, this vegetarian masterpiece pairs beautifully with naan, roti, or fragrant basmati rice. Garnished with fresh cilantro for a pop of color, Gobhi Cauliflower Musallam is a crowd-pleaser that delights both the eyes and the palate.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 piece Whole cauliflower (medium-sized)
• 1 cup Plain yogurt
• 10 pieces Cashew nuts
• 10 pieces Almonds
• 1 tablespoon Ginger-garlic paste
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Garam masala powder
• 2 cups Tomatoes (pureed)
• 0.25 cup Fresh cream
• 3 tablespoons Vegetable oil
• 1 to taste Salt
• 1 teaspoon Sugar
• 2 tablespoons Cilantro (for garnish)
• 1 cup Water

Directions

Step 1

Trim the leaves and stem of the cauliflower, keeping it intact as a whole head. Rinse thoroughly and pat dry.

Step 2

Bring a large pot of water to boil. Add a pinch of salt and turmeric powder into the water. Blanch the whole cauliflower for 5 minutes, then carefully remove and set aside.

Step 3

Soak the cashews and almonds in warm water for 15 minutes. Once softened, blend them into a smooth paste using a splash of water as needed.

Step 4

In a bowl, mix the yogurt with half the turmeric, red chili powder, coriander powder, and cumin powder. Coat the blanched cauliflower with this spiced yogurt marinade and let it rest for 15 minutes.

Step 5

Heat 2 tablespoons of vegetable oil in a large pan and carefully place the marinated cauliflower in it. Gently sear the cauliflower, turning it occasionally, until golden brown on all sides. Remove it from the pan and set aside.

Step 6

In the same pan, add the remaining 1 tablespoon of oil. Sauté the ginger-garlic paste until aromatic.

Step 7

Add the tomato puree, remaining turmeric, red chili powder, coriander powder, cumin powder, and garam masala. Cook on medium heat until the oil starts separating from the mixture.

Step 8

Stir in the cashew-almond paste, sugar, and salt. Cook for another 3-4 minutes, then add 1 cup of water and bring the gravy to a simmer.

Step 9

Reduce the heat to low and stir in the fresh cream. Adjust salt and spice levels as needed.

Step 10

Carefully place the roasted cauliflower into the simmering gravy, spooning the sauce over the top to coat it completely. Cover and cook for 10 minutes on low heat, allowing the flavors to meld together.

Step 11

Remove from heat and garnish with chopped cilantro. Serve hot with naan, roti, or rice.

Nutrition Facts

Serving size	1715.3 grams (1715.3g)

Amount per serving	% Daily Value*
Calories	1164

Total Fat 71.40g	92%
Saturated Fat 17.60g	88%
Polyunsaturated Fat 25.30g
Cholesterol 53mg	18%
Sodium 2896mg	126%
Total Carbohydrate 112.70g	41%
Dietary Fiber 24.70g	88%
Total Sugars 59.70g
Protein 40.20g	80%

Vitamin D 118IU	588%
Calcium 758mg	58%
Iron 13mg	73%
Potassium 4226mg	90%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.2%

Protein: 12.8%

Carbs: 35.9%