Recipe: Cauliflower in Gravy (Gobi Musallam) - Vegan

[Guest guest]

This recipe, an adaption of another I found on the web, is similar to but oh so

much

superior to the one I recently posted in response to a request by a member. I

made *this*

version of Gobi Musallam (a north Indian dish) over the weekend. And of course I

veganized it (my hangup these days)and slightly changed the cooking method. The

major

difference is in the making of the sauce. The sauce could of course be done

ahead of time.

 

WHOLE CAULIFLOWER IN GRAVY (GOBI MUSALLAM), NORTHERN INDIA (Vegan)

 

INGREDIENTS:

 

To blanch the cauliflower:

1 medium head of whole cauliflower, trimmed of leaves and also at the base so

that it will

stand on a platter.

3 to 4 cups water, salted

 

To make the sauce:

1/2 tsp whole cumin seeds

1 tsp whole coriander seeds

1/2 stick cinnamon, broken

2 green cardamom pods, lightly bruised

1 Tbsp chopped cashew nuts

 

1 large red onion, finely sliced

2 red Thai chillies

1/2 Tbsp ginger, grated

1 Tbsp garlic, finely chopped

1/2 tsp turmeric

1/2 tsp garam masala

1/2 tsp powdered cayenne

2 Tbsp soy milk

1/2 cup tomato puree

1/2  cup water

2 Tbsp olive oil

salt to taste

cilantro/coriander leaves for serving

 

METHOD:

 

Bring the water to a boil in a pan large enough to contain the head of

cauliflower. When

ready, lightly salt and put the cauliflower in the water for around 5 minutes.

It won't be

cooked, but that comes later.

 

Meanwhile, in another pan dry-toast the first five ingredients, above (cumin and

coriander

seeds, cinnamon, cardamom pods and nuts)until they start to smell wonderful.

Grind these

to a powder (I use a specially dedicated coffee grinder for spices.) and set

aside.

 

Add a scant Tbsp oil to the pan and cook the onions on medium high until they

begin to

brown nicely, then set aside.

 

Meanwhile, keep an eye on that cauliflower! After the five minutes are up (and

still keeping

an eye on your onions) remove cauliflower from pan, rinse in cold water, drain

and pat dry

with kitchen towels.

 

Now grab your blender. Put in the browned onions, chillies, garlic, ginger, the

roasted

spices, and a little water and zap into a paste. Set aside.

 

Quickly empty and dry your cauliflower pan. Heat a tsp or so of the oil in the

pan and

carefully put in the cauliflower with its head down so that it will very lightly

brown. Cover

and cook on reduced heat, but check it now and then so that it doesn't burn - I

added a

little water to continue the cooking by steam after the first couple of minutes.

It shouldn't

take long, but keep checking (I added a couple of Tbsp of water as needed).

Remove from

pan when almost cooked.

 

Heat the remaining oil in a skillet and add the onion and spice paste. Fry this

on medium

until the oil starts to separate and then add the turmeric, garam masala and

cayenne,

stirring and and frying for a few seconds. Add the tomato puree, water and salt

to taste,

stirring to mix. This will be very thick. Reduce the heat and add the soymilk

slowly, stirring

to make a thick gravy.

 

Stuff a little of this gravy in between the cauliflower florets and stems, top

and bottom.

This makes it taste wonderful at every bite.

 

Add as much water as needed to the remaining gravy to get a saucy consistency.

Pour it

into a bowl.

 

Return the stuffed cauliflower to its pan and pour the gravy over it, coating it

well. Now

place the stuffed cauliflower in the same pan, head up, and pour the gravy over

it evenly.

Cover and simmer for five minutes or so or until cauliflower is cooked (timing

will much

depend on the weight and size of your pan, heat of your stove, etc).

 

Carefully lift the cauliflower out of its pan onto a round platter, spoon the

gravy remaining

in the pan over it, garnish with cilantro/coriander leaves. Magnificent!

 

I served this with brown rice, sauteed spinach with chillies and spices, and a

light salad of

cucumber, tomato and onion in lemon juice and spices.

 

Best, Pat :-)