Why is the cauliflower simmered before baking?

Simmering the whole cauliflower for about 15 minutes before baking helps to tenderize it, ensuring it cooks through evenly and remains moist during the roasting process.

What gives the vegan makhani sauce its unique flavor?

The vegan makhani sauce derives its distinctive taste from a blend of water-sauteed onions, tomatoes, ginger, garlic, turmeric, and the specific Ajika gobi aloo spice blend, balanced with coconut milk and dates.

Can I substitute the dates in the makhani sauce?

The dates are blended into the sauce to add natural sweetness and richness; if unavailable, a small amount of maple syrup or agave nectar could be used, but the dates offer a unique flavor profile to this specific makhani sauce.

Where can I find Ajika gobi aloo spice blend?

The recipe specifically calls for Ajika gobi aloo spice blend to flavor the makhani sauce; if you cannot find it, a good quality garam masala with a pinch of cumin and coriander could be a suitable alternative.

How should I store leftover Whole Roasted Cauliflower with Makhani Sauce?

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently in the oven or microwave, adding a splash of water or plant milk if the sauce has thickened.

7 years ago

Whole Roasted Cauliflower (Gobi Musallam) with Vegan Makhani Sauce
[Vegan]

HD By: Helyn Dunn

Author Bio

Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in... Read More

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A whole roasted cauliflower (Gobi Musallam) generously coated in a rich, creamy vegan makhani sauce, served on a white plate.

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Whole Roasted Cauliflower (Gobi Musallam) with Vegan Makhani Sauce [Vegan]

Dairy Free

A beautiful and flavorful plant-based dish! Gobi Musallam is a delicious north Indian version of whole roasted cauliflower that makes such a lovely presentation and is ultra delicious! Gobi is Hindi for cauliflower and musallam is a Mughal word meaning “whole.” The makhani sauce is similar to what you would... Read More

Ingredients You Need for Whole Roasted Cauliflower (Gobi Musallam) with Vegan Makhani Sauce [Vegan]

1 whole, medium-sized cauliflower
1 onion
2 cups chopped tomato
1/4 cup peeled and cubed fresh ginger
6 cloves garlic, diced
1/2 tsp turmeric
3 dates, pitted
1/2 cup coconut milk (I used Thai Kitchen brand)
1 tablespoon Ajika gobi aloo spice blend*

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How to Prepare Whole Roasted Cauliflower (Gobi Musallam) with Vegan Makhani Sauce [Vegan]

Trim the base of the cauliflower and place it upside down in a pot, cover it with water and simmer for about 15 minutes.
Remove the cauliflower from the water, drain well and set aside.
Water sauté the onion until tender.
Add the tomato, garlic, ginger, turmeric and gobi spice blend and stir well to combine.
Simmer until the tomato is soft and falling apart.
Add the coconut milk and stir to combine.
Turn the heat off and let the mixture cool a bit, then place it in a blender with the dates. Blend until smooth.
Preheat oven to 375° F.
Place the cauliflower on a baking dish and coat it generously with the sauce. Don’t worry if a little water drains into the dish from having blanched the cauliflower. It will keep the cauliflower moist while it bakes. Keep the extra sauce warming on the stove.
Bake the cauliflower for 30-40 minutes, until tender.
Serve topped with the extra sauce and whatever else you like.

Notes

Ajika spice blends are pure and wonderful. I highly recommend them if you do much Indian cooking. They make creating aromatic, flavorful dishes a breeze! If you don’t want to use it, just substitute the following easy-to-find spices: 1 teaspoon cumin, 1 teaspoon coriander, and 1 teaspoon curry powder