Gobi Musallam

By Vegan Richa · 60 min

Ingredients

Instructions

1. Bring a large pot of water to a boil, with enough water to fully cover the whole cauliflower.
2. Add the salt, turmeric and chili to the water, then blanch the whole cauliflower, covered, for 4 minutes per side, flipping it after 4 minutes.
3. In a pan over medium heat, heat the oil, then saute the chopped onion until golden, 6 to 7 minutes.
4. Add the ginger, garlic and chili and saute for 2 more minutes, then stir in the spices.
5. Add the tomatoes, salt, sugar and fenugreek leaves, then cook covered until tender, 8 to 10 minutes, mashing the larger pieces.
6. Let the sauce cool slightly, then blend it with the coconut milk and cashews into a smooth, thick puree. Taste and adjust the salt and spice.
7. Preheat the oven to 400°F (200°C). Oil the baking dish if you like.
8. Place the blanched cauliflower in the dish and slowly spoon the puree over it to cover the whole head; some will run down the sides.
9. Set aside about a third of the sauce to serve on the side later.
10. Bake for 40 to 45 minutes, turning the dish around after 30 minutes, until the cauliflower feels dry to the touch and the sauce has thickened a bit.
11. Heat the reserved sauce until it just comes to a boil so it thickens, then serve it on the side.

Summarized from Vegan Richa's video. Watch it for the details.

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