Gobi Musallam is a rich, aromatic Indian dish made with whole cauliflower cooked in a flavorful, spiced gravy, often served as a festive or special-occasion dish.
Celebrating Winters with glorious vegetarian dishes
I had my eye on this Tandoori Gobhi Musallam, a stunning, fully baked whole cauliflower that could easily steal the spotlight as the centerpiece of your party—whether it’s Thanksgiving, New Year, or any celebration. This versatile dish can be served as a dry appetizer (just as in the original recipe) or paired with flatbreads like Naan, Tandoori Roti, or Kulcha in a flavorful gravy. The first time I made it, it was absolutely divine with plain Phulkas and a side of fresh salad for a truly satisfying meal. While the original recipe featured a spiced paneer stuffing, I opted to keep it vegan and skipped the stuffing—feel free to customize based on your preferences!
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Whatever your preference, do check out this recipe. If you’re a fan of hearty, flavorful dishes, do give this Gobhi Musallam recipe a try! With winter bringing fresh, firm cauliflowers to the market, it’s the perfect time to prepare this delicious whole cauliflower baked in a rich, spiced gravy. Choose small to medium-sized cauliflowers for optimal cooking control and a perfect outcome.
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PIN FOR LATER
Prep time : 45 mins ; Cooking time : 20 mins; Baking time : 20-25 mins (depending on the size of the cauliflower) ; Serves : 3 – 4
Reference : Anuradha’s video
Baked Gobi Musallam – GF and Vegan Appetiser ; Course : Side Dish ; Cuisine : Indian (Mughlai)
What you need to make Gobi Mussallam:
- 1 Cauliflower (Medium Sized).
- 2 TBSP Oil
- 2 Cloves
- 1 bay leaf
- 2 black cardamoms
- 1.5 tsp Salt (or to taste, divided use)
- 2 tsp Coriander leaves (finely chopped)
- 1/2 tsp Chaat Masala
- 1/2 tsp Turmeric (divided use)
- SAUCE / GRAVY:
- 2 TBSP Oil
- 1 tsp Cumin seeds (Jeera)
- 1/2 cup Onion Puree
- 1 cup Tomato puree (homemade or store bought)
- 2 TBSP Cashew nuts (soaked in warm water)
- 1 tsp Garam Masala
- 1 tsp Red chilli powder (adjust spice)
- 1 TBSP Kasuri Methi (crushed well)
How to make Gobi Mussallam:
- In a large pot of water, get 3-4 cups of water to come to a rolling boil with some cloves, bay leaf, cardamom (till the aroma seeps in). Now add a pinch of turmeric and salt. Trim the hard stalk of the cauliflower and secure a firm base and place in boiling water. Cook and cover for 8-9 mins or till slightly tender, but not mushy. Drain the water (use the filtered aromatic water to knead a flavourful dough for Rotis / parathas).
- Now preheat oven to 180 C. Grease a baking dish big and deep enough to fit the whole cauliflower.
- In a pan, add 1 TBSP oil. Saute the onions till translucent. Add the turmeric, tomato puree, spice powders, and let it slowly simmer till oil separates. Make a paste of the soaked cashew nuts and add to the puree – simmer for an additional 1 min till the raw smell of the gravy vanishes.
- Add the crushed kasuri methi and mix well.
- Pour 2/3 of this gravy into the greased deep baking dish. Place the drained cauliflower and sprinkle chaat masala and few coriander leaves and bake for 14-15 mins till nicely baked and golden. (towards the end of the bake, I added some leftover gravy over the cauliflower too and that gave a nice tinge and tang to the bake).
- You may need to tent the baking dish mid way if you feel that the gravy is drying / burning up too fast. Top with a little lemon juice and more garam masala and chaat masala if you wish.
- Serve warm as an appetiser or as a side dish.
Baked Gobi Musallam | Whole Roasted Cauliflower | Vegan & GF Mains
Gobi Musallam is a rich, aromatic Indian dish made with whole cauliflower cooked in a flavorful, spiced gravy, often served as a festive or special-occasion dish.
Equipment
- Deep bottomed pan
- Baking Dish
- Thick Bottomed Pan
- Ladle
- Spice Blender
Ingredients
- 1 Cauliflower Medium Sized.
- 2 TBSP Oil
- 2 Cloves
- 1 bay leaf
- 2 black cardamoms
- 1.5 tsp Salt or to taste, divided use
- 2 tsp Coriander leaves finely chopped
- 1/2 tsp Chaat Masala
- 1/2 tsp Turmeric divided use
SAUCE / GRAVY:
- 2 TBSP Oil
- 1 tsp Cumin seeds Jeera
- 1/2 cup Onion Puree
- 1 cup Tomato puree homemade or store bought
- 2 TBSP Cashew nuts soaked in warm water
- 1 tsp Garam Masala
- 1 tsp Red chilli powder adjust spice
- 1 TBSP Kasuri Methi crushed well
Instructions
- In a large pot of water, get 3-4 cups of water to come to a rolling boil with some cloves, bay leaf, cardamom (till the aroma seeps in). Now add a pinch of turmeric and salt.
- Trim the hard stalk of the cauliflower and secure a firm base and place in boiling water.
- Cook and cover for 8-9 mins or till slightly tender, but not mushy. Drain the water (use the filtered aromatic water to knead a flavourful dough for Rotis / parathas).
- Now preheat oven to 180 C. Grease a baking dish big and deep enough to fit the whole cauliflower.
- In a pan, add 1 TBSP oil. Saute the onions till translucent. Add the turmeric, tomato puree, spice powders, and let it slowly simmer till oil separates.
- Make a paste of the soaked cashew nuts and add to the puree – simmer for an additional 1 min till the raw smell of the gravy vanishes.
- Add the crushed kasuri methi and mix well.
- Pour 2/3 of this gravy into the greased deep baking dish.
- Place the drained cauliflower and sprinkle chaat masala and few coriander leaves and bake for 14-15 mins till nicely baked and golden.
- Towards the end of the bake, I added some leftover gravy over the cauliflower too and that gave a nice tinge and tang to the bake,
- You may need to tent the baking dish mid way if you feel that the gravy is drying / burning up too fast.
- Top with a little lemon juice and more garam masala and chaat masala before serving.
- Serve warm as an appetiser or as a side dish.
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Very interesting to have this baked. I know this one tastes out of the world!
Trust me I have always wanted to make this Gobhi , wonder what’s taking me to get into action . The gobhi looks fantastic , I am getting the aroma of spices right here .
The gobhi musallam is indeed a centerpiece! Looks so tempting and delicious…
Cant ask more, baked gobhi musallam looks very delightful and definitely irresistible.
what a great way to present the humble cauliflower
I am yet to try gobhi mussallam and here you are tempting me to make baked one.
This is simply amazing! I have made whole roasted cauliflower a few times and we all loved it. I love the flavor profile of the curry!
Thank you, Radha. This is indeed delicious
Ahhh! My favourite way to enjoy cauliflower is Gobhi Massallam! I have to make it the vegan way you have made it! It’s definitely in my meal plan for this week.
Thanks Archana. I do hope you can try this soon!
I just bought a fresh cauliflower today. I am trying this recipe for sure ..the weather here is perfect to relish Gobhi mussalam and hot rotis
enjaay maadi 🙂 Send me some too !