Baked Cauliflower

Cauliflower is the star of the culinary world right now with recipes like pizza crusts, rice, etc. It’s one of the best substitutes for a low-carb diet. It’s naturally high in fibre and B-vitamins, has antioxidants and phytonutrients that fight against cancer. It also has choline which is important for learning and memory and lots of other nutrients.

This veggie has a sweet, nutty flavour and is so versatile. It adds smoothness to sauces and texture to other dishes. The recipe that I have chosen is a very old one and it is very popular in North Indian cuisine. It’s called Gobi Mussalam – which literally translates to Whole Cauliflower. The entire cauliflower is marinated with spices and baked.

The result is superb – a tender, moist and spicy cauliflower that just melts in the mouth.

This recipe appeared in the Washington Post and the link is given below.

https://www.washingtonpost.com/recipes/baked-cauliflower-gobi-musallam/16830/

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PREP: 30 minutes  COOK TIME: 50 minutes  SERVES: 4-6

Ingredients

  • 1 medium cauliflower, washed
  • 3 cloves garlic, chopped
  • 2 green chillies
  • 1 tsp chilli powder
  • 1 tbsp ginger, chopped
  • 1/2 tsp garam masala powder
  • 1 tsp lemon juice
  • Salt to taste

Marinade

  • 1/4 cup ghee+2 tbsp
  • 2 large onions, chopped
  • 3 tomatoes, chopped
  • 5 cloves garlic, crushed
  • 1 1/2 tbsp ginger
  • 4 tbsp coriander seeds
  • 6 cloves
  • 8 black peppercorns
  • 1/2 tsp cumin seeds
  • 4 cardamoms
  • 1″ piece cinnamon
  • 4 tbsp almonds
  • 1/4 cup coconut, grated
  • 4 tbsp yogurt
  • Salt to taste

Instructions

Grind the green chillis, garlic, ginger, chilli powder and garam masala. Mix lemon juice and salt to this paste. Keeping the cauliflower whole, insert this paste between the florets. It’s easier to do this by turning it over and inserting the paste between the florets. Smear some paste on the top as well. Bring water to a boil in a steamer and steam the cauliflower for 10 minutes or until it is half cooked. Try to keep it in a vertical position. If that’s not possible, then you can gently turn it over after 5 minutes and steam it on the other side for 5 minutes.

Grind all the ingredients for the marinade except the garlic, onions, tomatoes and yogurt.

Heat 2 tbsp ghee in a large pan and add the garlic. Add the onions and cook until they are tender. Add the tomatoes and saute for another 5 minutes. Add the ground paste and salt. Continue cooking for 10 minutes, stirring constantly adding the yogurt one tablespoon at a time. Remove and cool.

Cover the cauliflower with half of the ground paste, dot with ghee and bake for about 15 minutes until it is browned on top and the cauliflower is evenly cooked. Remove from the oven and spread the remaining paste over it. Bake for another 10 minutes more.

Garnish with chopped fresh coriander. Serve with steamed rice.

 

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