Whole Roasted Cauliflower Head with Creamy Tomato Cashew Sauce- Yum!


By Jyoti Jain┃Posted on : December 04, 2020

Try this traditional Indian vegetarian dish, Gobi Mussalum- whole roasted cauliflower head with creamy tomato cashew sauce- yum!

Looking for a spectacular vegetarian dish that could be the centerpiece for your next holiday get together? As you entertain smaller groups of guests this holiday season while practicing social distancing here is a showstopper vegetarian recipe that is guaranteed to be a winner at your holiday table.

The first step is to blanch the whole cauliflower and roast it with some of the gravy slathered on the top. Make sure to broil the cauliflower for the last 5 mins in the oven. I have prepared the tomato cashew gravy using soaked cashews, tomatoes, fresh ginger, and green chilis. Also, add the dried fenugreek leaves or kasoori methi (available at your local Indian grocery store)  at the end as they add a lot of flavor to the dish. The spectacular result is a perfectly golden brown roasted cauliflower topped with vibrant tomato cashew gravy.

This recipe is guaranteed to be a winner at your holiday table. Do give this recipe a try.

Roasted Head of Cauliflower with Tomato Cashew Sauce (Gobi Mussalam)

Ingredients (all organic, ~ 4-5 servings)

1 head of cauliflower

3-4 medium-sized tomatoes

1/2 cup cashews, soaked overnight in water

1 green chili

1-inch fresh ginger

1 tbsp dried fenugreek leaves or kasoori methi

1 tbsp garam masala

For tempering

2 tbsp olive oil

1 tsp cumin seeds

1tsp ajwain or caraway seeds

1 tsp turmeric powder

Cilantro leaves for garnish


Remove the leaves and tough stem from the head of the cauliflower. Wash with water and blanch the whole head of cauliflower immersed in a pot of boiling water for 2-3 mins till al dente. Take out from the water and keep aside to cool. Using a blender, prepare the tomato cashew sauce by blending tomatoes, cashews, green chilis, and ginger together. Keep aside. For the tempering heat olive oil in a large-sized cast iron pan. Add cumin seeds, ajwain, and turmeric powder to it. After seeds have browned (30 secs) add the gravy to it and cook the gravy for 5mins. Take it off the stove and add garam masala and dried fenugreek leaves or kasoori methi to it. Slather the blanched cauliflower with some of the gravy and roast it in a roasting pan at 350 degrees Fahrenheit for 20 mins. Make sure to broil for the remaining last 5mins to get a perfect golden brown roast. Serve hot with remaining gravy on the top and a garnish of cilantro. This dish goes well with rice, naan, or roti. Enjoy hot!

Do make this showstopper vegetarian Gobi Mussalum for your next holiday get-together and impress your guests. Do give this recipe a try and don’t forget to like, comment and share. After all, sharing is caring.

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Jyoti Jain is a culinary instructor, food blogger, and food photography enthusiast and has been teaching the Art of Wholesome Eating (AWE) class through the Art of Living Foundation for over 12 years. You can view more recipes at her personal blog

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