Gobhi Mussalam

Ingredients

• 1Whole cauliflower (medium)
• 2 tbspHung curd
• 1/2 tspCumin powder
• 1/2 tspCoriander powder
• 1/2 tspTurmeric
• 1/2 tspRed chilli powder
• 1/2 tspKitchen-king masala
• 1/2 tbspCheese spread
• 1/2 tspGinger-garlic paste
• to tasteSalt
• 2 tbspOil (gravy)
• 1 tbspChopped onion
• 1/2 tbspGinger + garlic + green chilli, crushed
• 1/4 cupTomato puree
• 1 tbspCashew powder
• 2 tbspFresh cream
• 1/2 cupWater
• 1/4 tspGaram masala
• 1/2 cupMozzarella cheese, grated
• 1 tspKasuri methi

Method

1. 1

   Pre-boil the cauliflower whole in salted, turmeric-tinted water — only until 80% done (a knife slides in with resistance). Drain upside-down to lose moisture.

2. 2

   Marinate: whisk hung curd, all the dry spices, cheese spread, ginger-garlic paste and salt. Brush over the whole cauliflower, working into every floret. Rest 1 hour.

3. 3

   Gravy: in a pan, sweat onion + crushed ginger-garlic-chilli in oil till golden. Add tomato puree and the dry spices; cook 3 minutes.

4. 4

   Stir in cashew powder, cream and water. Simmer until the gravy is thick. Finish with garam masala.

5. 5

   Place the marinated cauliflower in a baking dish. Pour the thick gravy over it, working it into the gaps. Top generously with mozzarella and kasuri methi.

6. 6

   Bake at 200°C for 25–30 minutes — the top should blister and the cheese should colour. If the cauliflower was already over-cooked, do a shorter 5–7 min blast at 230°C for the cheese top only.

7. 7

   Bring to the table whole. Slice like a roast at the table; spoon extra gravy over each portion. Serve with butter naan.