It’s Not Your Mama’s Cauliflower

It’s Thanksgiving week - you know what that means - turkey, stuffing, mashed potatoes and gravy and all the trimmings and the induced food coma after. In all seriousness I love spending time with family and friends - it’s not about the food it’s about the relationships. 

This will be the first Thanksgiving that I don’t spend with my dad I have to say I miss him.Things will be different but time marches on. We’ll spend the holiday with Dan’s family - the food will be delicious, the conversation lively and I’ll get to see many of nieces and nephews it will be a day filled with fun and laughter. 

I have this week off so I took the opportunity to make a batch of herbed cashew cheese, a loaf of banana bread and have lunch with my friend Elaine (from Elaine in the kitchen). We spent 2+ hours catching up, talking about our food adventures and other important life things - she keeps me grounded and she has the best sense of humor. 

Aside from the cheese and bread I’ve been trying some new recipes. My new favorite is Gobi Musallam aka Whole Roasted Cauliflower in Creamy Makhani Gravy - but no matter what you call it - it’s delicious. A bit tedious, but delicious. 

If you want all of the beautiful pictures you can find them here otherwise read on for my condensed version. 

Ingredients:

1 head of Cauliflower head  – leaves, tough stem removed and washed

Water to blanch

2 teaspoons salt

1/2 teaspoon turmeric

1/2 teaspoon chili powder (optional)

Sauce

2 teaspoons oil

1 medium red onion chopped

1 inch ginger chopped

5-6 cloves of garlic chopped

1/2 to 1 tsp chili flakes

3 medium tomatoes chopped

1 teaspoon garam masala

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 teaspoon turmeric powder

3/4 cup coconut milk(from can)

1/3 cup soaked cashews

3/4 teaspoon salt

1/2 teaspoon agave

Cooking Instructions

Fill a large pot with enough water to immerse the cauliflower in and bring it to a boil. Add salt, turmeric and chili and blanch/cook the whole cauliflower. 

Cover and cook for 4 minutes on each side(top and bottom. Flip after 4 minutes)

Sauce:

Soak the cashews in water for at least 30 minutes (the longer the better). 

In a sauce pan add olive oil and onion and saute until golden approximately 6 minutes. Add ginger, garlic, chili flakes and saute for another 2 minutes. Add remaining spices and mix until fragrant.

Add tomatoes, salt, and agave mix and cook covered until tender. Mash the larger chunks of tomato during cooking - cook approximately 8-10 minutes.

Cool sauce mixture, add to a high speed blender, and blend with coconut milk and cashews into a smooth thick puree.Taste and adjust salt, spices as desired. 

Oil the baking dish and place the blanched cauliflower in the dish. Slowly drop the sauce on top of the cauliflower letting cover the entire head of cauliflower. Some sauce will fall on the side and into the pan - that’s ok. 

Place the blanched cauliflower in a baking dish.

Bake uncovered in a 400 degree oven for 40-45 minutes until the sauce covering the cauliflower is dry to touch. Turn the dish around after 30 minutes.

Serve hot with Naan and basmati rice.

Wishing you a Happy and Healthy Thanksgiving filled with good food, great friends and family and lively conversation!