Gobi Musallam Recipe

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Baked whole head of cauliflower, drenched in a creamy Mughali gravy.

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An awesome north Indian dish from the Uttar Pradesh region which is thought to have been created by some of the top Mughali chefs in years gone by. It's a fabulous dish that celebrates the humble cauliflower and creates a dish solely about the beautiful ingredient. Now, this year is all about the cauliflower so let's shout about it and make it the perfect centerpiece to your dinner party.
The whole head of the cauliflower is marinated with simple spices and roasted in the oven until it's soft and tender. The creamy Mughali gravy is similar the makhani sauce used in my Murgh Makhani (Butter Chicken) recipe, it's fragranced with a few posh spices and a decadent cashew nut paste. The flavour of the cauliflower works beautifully with this sauce and the whole dish just comes to life. And if you want to you can make it even richer with some coconut milk. Enjoy!

Ingredients
3 tbsp raw cashews, soaked for two hours
½ tsp turmeric
½ tsp salt
1 head cauliflower, outer leaves trimmed off
2 tbsp ghee or vegetable oil
1 red onion, roughly chopped
3cm ginger, sliced into strips
2 tomatoes, roughly chopped
1 green chilli, chopped
4 cloves garlic, roughly chopped
1 tbsp dried fenugreek leaves (methi)
1 tsp coriander seeds
1 tsp salt
1 tsp Kashmiri red chilli powder
½ cup water (more if needed)
1 tsp cumin seeds
1 tsp garam masala
Handful of coriander, chopped

Method
Soak the cashews and heat the oven to 180°C.
Fill a tall pot with water, then add salt and turmeric. Bring to a boil and gently submerge the cauliflower using a slotted spoon.
Reduce the heat to medium and leave it to simmer for 5 minutes, then flip the cauliflower over and simmer for another 5 minutes. Keep the cauliflower submerged.
Strain your cauliflower and set aside on some kitchen roll while you make the sauce.
In a wide based pan heat the oil or ghee and add the onions. Sauté the onions until they soften, this should take about 5 minutes.
Stir in the garlic and cook until the onions start to brown. Add the chopped tomatoes, ginger, chilli, crushed coriander seeds, salt, Kashmiri red chilli powder and dried fenugreek leaves. Cook this until it becomes wonderfully aromatic and the tomatoes break down (about 7 minutes).
When the tomatoes have melted into the sauce add the garam masala and remove the sauce from the heat.
Add the cashew nuts and some water and using a hand held blender blitz the masala sauce until it's silky and smooth. Place it back on a gentle heat and cook through for a few minutes. The sauce should be the consistency of thick soup (add more water if the sauce gets too thick).
Find an oven proof dish that the cauliflower will sit in comfortably and add the ghee or oil. Heat this dish and add the cumin seeds. When they sizzle and become fragrant remove the dish from the heat and place the blanched cauliflower into it.
Pour the lovely sauce over the cauliflower so it's completely covered. Some of the sauce will end up in the base which is fine. You can also keep some sauce back to serve with too.
Place the cauliflower in the oven and leave to bake for 40-45 minutes until the cauliflower is dry to touch and has just started to brown. The sauce will also have thickened.
Garnish with fresh coriander, slice and serve with some naan.