Baked Gobi Musallam | Whole Roasted Cauliflower | Vegan & GF Mains

Gobi Musallam is a rich, aromatic Indian dish made with whole cauliflower cooked in a flavorful, spiced gravy, often served as a festive or special-occasion dish.

Celebrating Winters with glorious vegetarian dishes

I had my eye on this Tandoori Gobhi Musallam, a stunning, fully baked whole cauliflower that could easily steal the spotlight as the centerpiece of your party—whether it's Thanksgiving, New Year, or any celebration. This versatile dish can be served as a dry appetizer (just as in the original recipe) or paired with flatbreads like Naan, Tandoori Roti, or Kulcha in a flavorful gravy. The first time I made it, it was absolutely divine with plain Phulkas and a side of fresh salad for a truly satisfying meal. While the original recipe featured a spiced paneer stuffing, I opted to keep it vegan and skipped the stuffing—feel free to customize based on your preferences!

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Whatever your preference, do check out this recipe. If you're a fan of hearty, flavorful dishes, do give this Gobhi Musallam recipe a try! With winter bringing fresh, firm cauliflowers to the market, it's the perfect time to prepare this delicious whole cauliflower baked in a rich, spiced gravy. Choose small to medium-sized cauliflowers for optimal cooking control and a perfect outcome.

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Prep time : 45 mins ; Cooking time : 20 mins; Baking time : 20-25 mins (depending on the size of the cauliflower) ; Serves : 3 - 4 

Reference : Anuradha's video 

Baked Gobi Musallam - GF and Vegan Appetiser ; Course : Side Dish ;  Cuisine : Indian (Mughlai)

What you need to make Gobi Mussallam:

• 1 Cauliflower (Medium Sized).
• 2 tablespoon Oil
• 2 Cloves 
• 1 bay leaf
• 2 black cardamoms
• 1.5 teaspoon Salt (or to taste, divided use)
• 2 teaspoon Coriander leaves (finely chopped)
• ½ teaspoon Chaat Masala
• ½ teaspoon Turmeric (divided use)
• SAUCE / GRAVY:
• 2 tablespoon Oil
• 1 teaspoon Cumin seeds (Jeera)
• ½ cup Onion Puree
• 1 cup Tomato puree (homemade or store bought)
• 2 tablespoon Cashew nuts (soaked in warm water)
• 1 teaspoon Garam Masala
• 1 teaspoon Red chilli powder (adjust spice)
• 1 TBSP  Kasuri Methi (crushed well)

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How to make Gobi Mussallam:

1. In a large pot of water, get 3-4 cups of water to come to a rolling boil with some cloves, bay leaf, cardamom (till the aroma seeps in). Now add a pinch of turmeric and salt. Trim the hard stalk of the cauliflower and secure a firm base and place in boiling water. Cook and cover for 8-9 mins or till slightly tender, but not mushy. Drain the water (use the filtered aromatic water to knead a flavourful dough for Rotis / parathas). 
2. Now preheat oven to 180 C. Grease a baking dish big and deep enough to fit the whole cauliflower. 
3. In a pan, add 1 tablespoon oil. Saute the onions till translucent. Add the turmeric, tomato puree, spice powders, and let it slowly simmer till oil separates. Make a paste of the soaked cashew nuts and add to the puree - simmer for an additional 1 min till the raw smell of the gravy vanishes.  
4. Add the crushed kasuri methi and mix well. 
5. Pour ⅔ of this  gravy into the greased deep baking dish. Place the drained cauliflower and sprinkle chaat masala and few coriander leaves and bake for 14-15 mins till nicely baked and golden. (towards the end of the bake, I added some leftover gravy over the cauliflower too and that gave a nice tinge and tang to the bake).
6. You may need to tent the baking dish mid way if you feel that the gravy is drying / burning up too fast. Top with a little lemon juice and more garam masala and chaat masala if you wish.
7. Serve warm as an appetiser or as a side dish. 

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Baked Gobi Musallam | Whole Roasted Cauliflower | Vegan & GF Mains

Kalyani

Gobi Musallam is a rich, aromatic Indian dish made with whole cauliflower cooked in a flavorful, spiced gravy, often served as a festive or special-occasion dish.

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course, Mains, Side Dish

Cuisine Indian, Mughlai

Servings 6 servings

Equipment

• Deep bottomed pan
• Baking Dish
• Thick Bottomed Pan
• Ladle
• Spice Blender

Ingredients

  

1x2x3x

• 1 Cauliflower Medium Sized.
• 2 tablespoon Oil
• 2 Cloves
• 1 bay leaf
• 2 black cardamoms
• 1.5 teaspoon Salt or to taste, divided use
• 2 teaspoon Coriander leaves finely chopped
• ½ teaspoon Chaat Masala
• ½ teaspoon Turmeric divided use

SAUCE / GRAVY:

• 2 tablespoon Oil
• 1 teaspoon Cumin seeds Jeera
• ½ cup Onion Puree
• 1 cup Tomato puree homemade or store bought
• 2 tablespoon Cashew nuts soaked in warm water
• 1 teaspoon Garam Masala
• 1 teaspoon Red chilli powder adjust spice
• 1 tablespoon Kasuri Methi crushed well

Instructions

 

• In a large pot of water, get 3-4 cups of water to come to a rolling boil with some cloves, bay leaf, cardamom (till the aroma seeps in). Now add a pinch of turmeric and salt.
• Trim the hard stalk of the cauliflower and secure a firm base and place in boiling water.
• Cook and cover for 8-9 mins or till slightly tender, but not mushy. Drain the water (use the filtered aromatic water to knead a flavourful dough for Rotis / parathas).
• Now preheat oven to 180 C. Grease a baking dish big and deep enough to fit the whole cauliflower.
• In a pan, add 1 tablespoon oil. Saute the onions till translucent. Add the turmeric, tomato puree, spice powders, and let it slowly simmer till oil separates.
• Make a paste of the soaked cashew nuts and add to the puree - simmer for an additional 1 min till the raw smell of the gravy vanishes.
• Add the crushed kasuri methi and mix well.
• Pour ⅔ of this  gravy into the greased deep baking dish.
• Place the drained cauliflower and sprinkle chaat masala and few coriander leaves and bake for 14-15 mins till nicely baked and golden.
• Towards the end of the bake, I added some leftover gravy over the cauliflower too and that gave a nice tinge and tang to the bake,
• You may need to tent the baking dish mid way if you feel that the gravy is drying / burning up too fast.
• Top with a little lemon juice and more garam masala and chaat masala before serving.
• Serve warm as an appetiser or as a side dish.

Keyword Cauliflower recipes, Easy Sides, Festival Recipes, Gobhi Mussallam, Gobhi Recipes, Gobi Musallam, Gobi recipes, party appetiser, Party Main Course, Tandoori Gobi, Thanksgiving sides, Winter, WInter Food

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