gobi musallam

Every now and then, as I am putting away the groceries after shopping, I am struck by the routine nature of it all.  Not just the action but also the contents…and I feel the need to shake things up a bit.  Give the old regulars a new look 🙂

Like cauliflower, which is always on standby in my fridge.  So dependable in any form – cooked, baked, grilled, pureed, roasted…..it holds up well to whatever you put it through.  For busy weekday meals, the automatic choice is aloo-gobi; cauliflower and potatoes with some light spices.  Comforting and satisfying, usually met with no complaints.  But recently, when I brought home some baby cauliflower on a ‘buy two, get one free’ deal, I wanted to do something different.

I thought back to the whole cauliflower dish I used to make for thanksgiving.  Rubbed with dry spices and steamed and then finished by smothering in a tomato-based sauce and baked.  The Gobi Mussalam – elegant and deceptively simple to prepare, it made for a stunning centerpiece.  Until it got usurped by the Purkey, our affectionate term for the whole pumpkin stuffed with all kinds of grains, nuts and spices.

I used these cauliflower to make simple, lighter version of the gobi musallam, without any butter or heavy cream, which I prefer to save for special occasions.  The rub is also very minimal – some garam masala, red chili powder, salt and dried fenugreek leaves.  I must say that a good garam masala is mandatory…..preferably homemade!  The few times I have bought the ready-made stuff, it has tasted old and stale with a texture like sawdust.  I follow this recipe and love it!  It is not difficult…just need a bunch of spices and on the bright side, it will last you for a while.  I store it in the freezer and pull out small portions to keep in the spice box.

Many of the recipes for this dish call for blanching the whole cauliflower in water but I prefer to either lightly steam it on the stove top, and of late have been using the microwave.  I don’t know if its just me but I find that cauliflower for all its simplicity varies in cooking times.  Sometimes it takes forever to cook and is still crunchy and sometimes turns to mush in minutes.  So just keep that in mind if you are making this.  I cooked all three that I brought home but the recipe is for one small one that will serve two people.  Also, although making slits in the stem is an extra step, it does help to bring in some of the flavor deeper into the cauliflower.

I had forgotten how delicious this was and I think it might just be time to retire the said pumpkin and reinstate this delicious cauliflower to center stage!

Printable Recipe

1 small cauliflower
fresh cilantro and toasted almond flakes for garnish

Dry Spices:

1/3 tbsp garam masala

1/4 tsp red chili powder

1/8 tsp turmeric powder

1/2 tsp kasoori methi (dried fenugreek leaves ) – optional

1 tsp canola or vegetable oil

salt to taste

Masala Paste:

1 medium yellow onion, roughly chopped

1 clove garlic

1 tsp grated ginger

1/2 tsp thai chilli, chopped fine

3/4 cup tomato puree (I use the POMI brand)

6-8 raw cashews, soaked for an hour in water

2 tbsp canola or vegetable oil

salt to taste

Remove all the leaves from the cauliflower, keeping the stem that holds all the florets intact.  If the stem is too long, cut it to about 1/2 inch of base.  Turn the cauliflower on its head and make tiny slits into the floret stems and also the main base using the tip of a sharp knife.  Rinse and let it drain for a bit.

Mix all the dry spice powders in a small bowl.  Taking a large pinch at a time, gently separate the florets and sprinkle some of the spice powder in.  Start at the base and make your way up to the top.  Be careful so as to not break the florets.  It will get a bit difficult as you reach the very top but don’t worry ….you will be adding the spices from the bottom too.

Next turn the cauliflower upside down and sprinkle some spices between the florets and also over the slits you made.

Add 2 tbsp water in a microwave-safe bowl that is large enough to hold the cauliflower and be covered.  Rub the cauliflower with the oil and put in bowl.

Cover and microwave for 4 minutes.  Remove and pierce with a knife….the tip should go through with some pressure but it should not be fully cooked.  More like 80 %.  If not there yet, continue to microwave in 2-minute increments.  Keep aside.

Heat the oil for the masala paste in a skillet.  add the garlic and ginger and stir for a minute or two.  Add the onions and green chili.  Cook until softened.  Then add the tomato puree and cook on medium heat for about 10 minutes.  Cool to room temperature.  Add the soaked cashews and blend to a fine paste.  It should be thick enough to coat a spoon.

While the the masala paste is cooling, preheat the oven to 400 degrees F.

Add some of the masala paste between the florets and also all over the surface.  Transfer to an oven-safe dish and bake at 400 degrees F for about 20 minutes until a slight crust has formed and it is fork tender.  Make sure it does not turn brown.

Garnish with fresh cilantro, the almonds and a sprinkle of garam masala.  Serve with naan, parathas, rotis or rice.