Gobi Musallam (cauliflower that has been roasted whole) is a fantastic centrepiece for any occasion. The whole cauliflower head is lightly blanched then drenched with the luscious Mughlai-inspired makhani sauce and baked. The makhani sauce is decadent, creamy, buttery, and fantastic. You can serve the cauliflower as is, or sliced with some sauce on the side, or with naan or other flatbread, salads, rice, or quinoa. For a quicker cook time, cook cauliflower florets and the blended sauce in a skillet over medium heat for 15 to 20 minutes. To make nut-free: Use 3 tablespoons coarsely ground pumpkin or sunflower seeds. Or use 1/4 cup coconut cream mixed with 2 teaspoons cornstarch.
Recipes and photos from Vegan Richa’s Indian Kitchen, copyright © 2015 by Richa Hingle. Used by permission from Vegan Heritage Press, LLC (see page 31).