But you know how you get up and feel like doing something right away. That s how i felt the day i made Gobi Musallam. I woke up and it just felt like a Gobi Musallam day. And that sort of did it. I immediately set to work, making the gravy and cooking the cauliflower. We are cauliflower fanatics here. Plus its loaded with nutrients. This Gobi Musallam is something that will make a fine centerpiece on your table when you are hosting a dinner. But for the baking time, the efforts are actually minimal. I realised that when i had finished making the gravy in 15 mins flat. You can veganise it by subbing the cream with coconut cream. And you will have a beautiful deep red cauliflower on your table. I almost didnt have the heart to slice through.
Recipe: Gobi Musallam
Prep Time: 10 mins Cook Time: 40 mins Cuisine: North Indian Course: Side Dish Allergy Info: Gluten free, Soy Free, Egg Free, Can be Made Vegan
For The Gravy
Onions 2 medium chopped finely
Coriander leaves for garnish 2 tablespoon chopped finely
For The Cauliflower
Cauliflower 1 large head leaves and stems discarded
Bring 5 to 6 cups water combined with salt and turmeric to boil in a large pan that can sit the cauliflower easily without the water spilling over.
P.S Make sure you blanch the cauliflower well.
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