Recipe of the week: Gobi Musallam (spiced whole cauliflower)

I have adapted the classic Mughlai recipe, Murgh Musallam, to create this dish. Musallam means ‘whole' and, in my family, we make this spiced whole cauliflower dish for special guests so it looks as visually impressive as any of the meat dishes on the table.

 

Since my brother married a vegetarian, my mother has mastered the art of converting traditional heritage meat recipes into vegetarian dishes. This is one of them. Conveniently, this cauliflower dish can be prepared and cooked in advance, then reheated in a low oven.

 

Serves 4-6

 

1tbs whole milk

 

6 strands good-quality saffron

 

6tbs ghee

 

1 medium cauliflower, trimmed

 

2 medium onions, thinly sliced into half moons

 

1tbs garlic paste

 

2tbs fresh ginger paste

 

500ml full-fat natural (plain) yogurt

 

1tsp ground garam masala (cloves, cardamom, cassia bark, Indian bay leaf, nutmeg and mace roasted and ground)

 

1tbs ground coriander

 

½tsp chilli powder

 

1½tsp salt (adjust to taste)

 

1tsp sugar

 

4 drops of natural orange food colouring (optional)

 

Almond and pistachio slivers, to garnish

 

Gently warm the milk in a pan. Do not boil the milk; it should only be tepid as you do not want to scald the saffron. Touch the surface to check the temperature, then add the saffron strands and leave to infuse.

 

In a pan or wok, heat the ghee over a medium-high heat. Add the whole cauliflower and fry until brown on all sides. Remove from the pan, place on a plate to drain and set aside.

 

In the ghee left in the pan or wok, fry the onions until golden brown and caramelised.

 

Remove the onions to a plate to drain. Grind the onions to a paste.

 

Stir the onion, garlic and ginger pastes into the yogurt, then add the ground garam masala, ground coriander, chilli powder, salt, sugar, saffron-infused milk and food colouring (if using).

 

Place the whole cauliflower base down in a deep cast-iron casserole dish.

 

Pour the yogurt marinade over the cauliflower, then cover loosely with parchment paper and leave for 20 minutes.

 

Before serving, taste to check the seasoning and adjust as necessary.

 

To serve, place the cauliflower whole on a serving plate or dish, then garnish with almond and pistachio slivers. Slice to serve.

 

Yes we Khan: How Asma Khan has brought the food of a Kolkata kitchen to Covent Garden at her revolutionary restaurant Darjeeling Express >>

 

Book review: Asma’s Indian Kitchen by Asma Khan >>

 

Get The Caterer every week on your smartphone, tablet, or even in good old-fashioned hard copy (or all three!).