Gobi Musallam - Whole Roasted Cauliflower with Creamy Makhani Sauce. Vegan Glutenfree

• Vegan
• Gluten free

• Produce

  • 1 Cauliflower head, leaves
  • 1/2 tsp Coriander, Powder
  • 5 cloves Garlic
  • 1 inch Ginger
  • 1 Red chili or chili flakes, dry
  • 1/2 Red onion, medium
  • 3 Tomatoes, medium

• Canned Goods

  • 3/4 cup Coconut milk

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1 tbsp Fenugreek, dried
  • 1 tsp Garam masala
  • 2 3/4 tsp Salt
  • 1/4 tsp Sugar, raw
  • 1/2 tsp Turmeric
  • 1/2 tsp Turmeric, powder

• Oils & Vinegars

  • 2 tsp Oil

• Nuts & Seeds

  • 1/4 cup Cashew, ground
  • 1/2 tsp Cumin, powder

• Liquids

  • 1 Water to blanch

Found on veganricha.com

Description

Ingredients

• 1 Cauliflower head - leaves, tough stem removed and washed
• Water to blanch
• 2 teaspoons salt
• ½ teaspoon turmeric
• ½ teaspoon chili powder (optional)
• 2 teaspoons oil
• ½ medium red onion chopped
• 1 inch ginger chopped
• 5-6 cloves of garlic chopped
• 1 dry red chili or chili flakes to taste
• 3 medium tomatoes chopped
• 1 teaspoon garam masala
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 Tablespoon dried Fenugreek Leaves (kasuri methi)
• ¾ cup coconut milk (from can)
• ¼ cup ground cashew or ⅓ cup soaked cashews
• ¾ teaspoon salt
• ¼ teaspoon raw sugar or ½ teaspoon maple syrup

Directions

• Bring a large pot of water to boil. Use enough water so all of the cauliflower can be immersed in it.
• Add salt, turmeric and chili and blanch/cook the whole cauliflower.
• Cover and cook for 4 minutes on each side(top and bottom. Flip after 4 minutes)
• In a pan, add oil and heat over medium heat. Add chopped onion and saute until golden, 6-7 minutes
• Add ginger, garlic chili and saute for another 2 minutes.Add the spices and mix.
• Add tomatoes, salt, sugar, fenugreek leaves, mix and cook covered until tender. Mash the larger pieces. 8-10 minutes.
• Cool slightly, then blend with coconut milk and cashews into a smooth thick puree.Taste and adjust salt, spice.
• Preheat the oven to 400 degrees F. Oil the baking dish if desired. Place the blanched cauliflower in a baking dish. Slowly drop the puree on top to cover the entire head of the cauliflower. Some sauce will fall on the side.
• Keep about a ⅓ of the sauce to serve on the side later.
• Bake in pre-heated 400 degrees F for 40-45 minutes till the cauliflower is dry to touch and sauce thickens a bit. Turn the dish around after 30 minutes.
• Heat the remaining sauce to just about a boil so it thickens and serve on the side.Serve hot with flat breads(Naan/Roti), or salads or quinoa.Chop and fill up wraps or a hoagie roll(to make gobi meatball sub).