Cook time: 65 minutes
couple, family
Gobi musallam is a North Indian dish for parties and special occasions. ‘Musallam’ means ‘whole’ and ‘gobi’ means ‘cauliflower.’
For best results, marinate the cauliflower overnight.
*Coriander is a shared ingredient. If you’re on the 3-or-4 night plan, use half for this dish. If you’re on the 5-night plan, use one third for this dish.
^Denotes staple item, not provided by Green Dinner Table.
Bring a pot of water large enough to fit a whole cauliflower to the boil with the turmeric and a good pinch of salt.
Remove the outer leaves from the cauliflower, flip upside down. With a sharp knife remove about 3 cm of the core from the inside of the cauliflower.
Cook in boiling turmeric water for 10 minutes.
Remove the cauliflower and set in a bowl. Allow to cool for a few minutes. After it’s cooled a bit, smother the cauliflower in yoghurt sauce (for best results place in the fridge overnight).
Dice the onion.
Mince the garlic and ginger.
Preheat the oven to 200 degrees Celsius.
Sweat the onion in a medium saucepan for 2 minutes. Next, add the ginger, garlic and musallam spice, cook for another minute stirring constantly. It’s important that you fry the spices so they release all the flavour.
Next add the tomatoes, water and a pinch of salt.
Bring to a boil, simmer for 5 minutes, then add the coconut cream.
Place the cauliflower in a casserole dish, ideally with a lid, top side up. If you don’t have a dish with a lid, use baking paper and foil.
Pour the sauce around the outside and cook covered for 5 minutes. After 5 minutes remove the lid and cook for another 15 minutes, until golden on top.
While the cauliflower is cooking. Place the rice in a pot and rinse under running cold water. Strain off the water and add one and a half times the amount of water, watching carefully.
Bring to a boil with a pinch of salt. Once boiling, stir, cover and reduce heat to very low.
Cook covered for 12 minutes, then allow to sit for 5 minutes with the heat off, still covered.
Reserve some leaves from the coriander for garnish, then roughly chop the rest.
Once cauliflower is starting to brown, remove from oven and allow to cool slightly before slicing it into wedges.
Gently mix the chopped coriander through the rice.
Serve rice topped with wedges of cauliflower, some sauce, and sprinkle over with coriander leaves and spiced cashews.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!