Gobi Musallam (Spiced Whole Cauliflower)

Cookbook author Asma Khan of Asma’s Indian Kitchen adapts her Gobi Musallam (Spiced Whole Cauliflower) dish from a traditional Mughlai meat recipe. She wanted a stunning dish for vegetarian guests when building her cookbook. The recipe, as do many in the book, relies on lightly frying thinly cut onions for an added sweet flavor. This process is a bit time consuming, and fragrant, but we promise you that it’s worth every step.

What is Gobi Musallam and Where Does it Come From?

Gobi Musallam is a flavorful Indian dish that centers around a whole roasted cauliflower. The name “Gobi” translates to cauliflower, and “Musallam” translates to something prepared whole or complete. Usually “Musallam” also implies a grand, regal preparation in Mughlai cuisine. This vegetarian showstopper originates from the Indian subcontinent and marinates a whole cauliflower in a blend of aromatic spices, yogurt, and sometimes nuts. Then, after marinating, you roast the cauliflower until it’s tender and golden. Sometimes people will serve it with a luxurious, creamy, and spiced gravy.

Gobi Musallam (Spiced Whole Cauliflower)

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• Author: Asma Khan
• Yield: Serves 4-6 1x

Print Recipe

Description

A flavorful vegetarian dish to make for your next celebration.

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Ingredients

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• 1 tbsp whole milk
• 6 strands good quality saffron
• ⅓ cup (80 ml) ghee
• 1 medium cauliflower, trimmed
• 2 medium onions, thinly sliced into half moons
• 1 tbsp garlic paste
• 2 tbsp fresh ginger paste
• 2 cups (500 ml) plain whole milk yogurt
• 1 tsp garam masala
• 1 tbsp ground coriander
• ½ tsp cayenne pepper
• 1 ½ tsp salt (adjust to taste)
• 1 tsp sugar
• Almond and pistachio slivers

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Instructions

1. Gently warm the milk in a pan. Do not boil the milk. It should only be tepid; you do not want to scald the saffron. Touch the surface to check the temperature, then add the saffron strands and set aside to infuse.
2. In a pan or wok, heat the ghee over medium-high heat. Add the whole cauliflower and fry until brown on all sides. Remove the pan and place on a plate to drain, and set aside.
3. In the ghee leftover in the pan or wok, fry the onions until golden brown and caramelized. Transfer the onions to a plate to drain. Grind or mash into a paste.
4. Stir the onion, garlic, and ginger pastes into the yogurt, then add the ground garam masala, coriander, cayenne pepper, slat, sugar, and saffron-infused milk.
5. Place the whole cauliflower, base down, in a deep Dutch oven or cast iron pot. Pour the yogurt marinade over the cauliflower, then cover loosely with parchment paper and set aside for 20 minutes.
6. Place the Dutch oven over medium heat to cook the cauliflower, keeping it loosely covered with the parchment paper. Lift the paper and base the cauliflower regularly with the yogurt sauce to make sure it cooks evenly – depending on the size of the cauliflower, this should take 30 – 40 minutes. The cauliflower is cooked when a skewer goes in easily with only a slight resistance.
7. Do not overcook the cauliflower; bear in mind that the cauliflower will continue to cook a little after you take it off heat.
8. Before serving, taste to check the seasoning and adjust as necessary.
9. To serve, place the cauliflower whole on a serving plate or dish, then garnish with almond and pistachio slivers. Slice to serve.

Recipe by Asma Khan from her cookbook, Asma’s Indian Kitchen
Story, Photography, Styling by Quelcy Kogel

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