Whole Roasted Cauliflower Mussalam
Gobhi Mussalam
Why This Recipe Works
Once served in royal Mughal courts, this impressive dish transforms a humble head of cauliflower into a stunning centerpiece. Drenched in a rich, spiced tomato and almond sauce, it is designed to be pulled apart and enjoyed slowly.
Instructions
Trim the cauliflower leaves and rub the head thoroughly with oil, salt, and pepper. Bake in a lidded dish at 350°F for 45 minutes until nearly cooked but still holding its shape.
Melt the butter and cook the onions for 10 minutes until golden, followed by the ginger and garlic.
Crush the tomatoes into the pan by hand and add a can's worth of water. Simmer for 5 minutes, then stir in the ground almonds and all the spices to form a thick, rich sauce.
Pour the sauce over the cauliflower and return it to the oven, uncovered, for 20 minutes. You'll know it's done when a skewer slides through the center with ease.
Top with toasted flaked almonds and fresh cilantro before presenting the whole head at the table.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
