It’s Holi, the festival of colors and we’re celebrating! While I’ve shared my Hara Bhara Kebab and Kheer (rice pudding) with you in the past for Holi, the recipe I have for you today is apt for this festive occasion. Its a Mughlai recipe from Northern India called Gobhi Musallam meaning whole cauliflower and it’s a stunning dish that easily becomes the center piece of any table. It’s a unique way to enjoy cauliflower proudly standing in all its glory.
Cauliflower is one of my favorite vegetables and I’m always looking to expand my repertoire of cauliflower recipes. This dish has been on my list for quite sometime and I finally got around to making it using this recipe. I’ve had it on numerous occasions but never tried it myself until now and I have to tell you that it’s absolutely delicious! Even more so when it’s homemade! The best part is that it looks and sounds like a complex dish but you’ll be surprised to know that its actually pretty easy.The process starts with blanching the cauliflower and preparing the creamy sauce. The cashews have to be soaked for at least a couple of hours before you start the process. The mix of onions, ginger, garlic, spices and tomato is sautéed and then blended in the food processor along with the soaked cashews. The spice paste is then poured all over the cauliflower and baked in the oven until tender. You can make the spice paste ahead of time and bake it on the day. Its a great recipe for parties and gatherings and popular with guests.
The flavors from the spices coat the cauliflower and its ready to be devoured with your favorite bread. This dish is a culinary delight and goes to show the depth of flavors in the Indian subcontinent and the different cooking techniques that differentiate the phenomenal from the mundane. This is phenomenal. Enjoy and Happy Holi!