All Photos © Christine Elise McCarthy 2017
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This dish makes an incredible centerpiece for your vegan holiday table but is good as a side, too. I ate the entire thing alone in two days. So yummy! I overcooked my cauliflower in the boiling water just a bit so it did not hold its shape perfectly. So – be sure to only cook your cauliflower the 8 minutes & then drain it under cold running water.
Even if this guy falls apart when you cut into it, the flavor is not impacted. It is really delicious.
Gobi Musallam or Whole Roasted Cauliflower in Curry Sauce
1 TBS olive oil
1/2 medium red onion – chopped
1 TBS minced ginger
1 TBS minced garlic
1 TBS crushed red pepper chili flakes (or to taste)
3 medium tomatoes – quartered
1 teaspoon garam masala
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 pinch dried Fenugreek powder (or 1 TBS kasuri methi) – optional
1 15 oz can coconut milk
1/4 cup vegan yogurt
1 teaspoon salt
1/2 teaspoon maple syrup (or 1/4 teaspoon sugar)
Garnish – cilantro, pomegranate seeds, cooked rice or naan
Oil a baking dish – either a cast iron pan or casserole dish that can accommodate the head of cauliflower. Place the blanched cauliflower in a baking dish. Reserve about 1/3 of the sauce & set it aside. Slowly pour the remaining sauce the puree on top to cover the entire head of the cauliflower. Some sauce will fall pool around the bottom of the cauliflower.
Bake for 40-45 minutes till the cauliflower is dry to touch and sauce thickens a bit. Turn the dish around after 30 minutes.
Heat the remaining sauce to just about a boil so it thickens and serve on the side.
Garnish with warmed reserved sauce & fresh cilantro and maybe even some pomegranate seeds – if you are feeling festive. Serve as a side or with rice or naan.