Think cauliflower could never steal the spotlight? This whole roasted cauliflower / gobi - first steamed, then air-fried or oven roasted and drenched in creamy masala sauce becomes the showstopper & crowd pleaser at any table. One bite and you'll never look at cauliflower the same way! It all comes together in 30 minutes.
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Inspired by my Nani's Gobi Musallam, this whole roasted cauliflower has become a Thanksgiving staple. My Nani made the best Gobi Musallam, stuffed it with nuts and paneer and then coated it with masala before cooking it. I have adapted her recipe to make it practical to cook this during the holidays.
Video Recipe
Ingredient Notes
Here is just a gist of the ingredients, the detailed ingredients and quantities are in the recipe card below.
- Cauliflower : For a family of 4, I use a small cauliflower however for a larger gathering you can use two large cauliflowers. Make sure you dunk the cauliflower in water upside down several times, to get rid of any worms if any. Cleaning and trimming the stem is essential so that the cauliflower sits flat)
- Marinade : Using hung curd or greek yogurt is essential for the marinade. I added the classic, turmeric, kashmiri chili powder, coriander powder, dhaniya powder, chaat masala, ginger garlic and green chili paste. Do not skip the besan in the marinade, it helps the marinade stick on the cauliflower. Feel free to use whatever marinade you like.
- Sauce : To keep things simple, I just made a simple yet flavorful masala sauce. Feel free to dress up the cauliflower with a tikka masala sauce, makhani sauce, white kofta sauce.
Instructions
- Prep cauliflower: Clean and remove the stems of the cauliflower. Carefully cut the base so it sits flat.
- Half cook the whole cauliflower: Add water & salt to the Instant Pot. Place the cauliflower on a trivet and place it in the Instant Pot to pressure cook the cauliflower for 0 minutes followed by quick release. If you don't have an instant pot, just blanch the cauliflower in a pot of water for 5 minutes.
- Prep the marinade: To a bowl add the hung curd, yogurt, besan, turmeric, kashimiri red chili powder, coriander powder, chaat masala, green chili paste. Whisk together to form a thick marinade.
- Cook the Cauliflower: Coat the marinade on the cauliflower generously. You can either roast the cauliflower in the oven or air fry it. To roast in the oven, roast it on 350 F for 10 mins. For Air Fryer , place an air fryer liner in the air fryer basket. Place the whole cauliflower and in the basket and air fryer for 10 minutes at 350F just until you start seeing the charred marks.
- Prep the Sauce : While the cauliflower is air frying, to a wok or pan add oil and allow it to heat.
- Once hot add the chopped onions and ginger garlic paste and saute until translucent. Then add the spices, turmeric, kasmiri red chili powder, coriander powder, garam masala, crushed kasuri methi and stir until aromatic.
- Next add the chopped tomatoes and cook until the oil separates. Allow the mixture to cool for about 5 minutes or so and then add the mixture to a blender, add ½ a cup of water and blend until smooth. Gradually add more water if required until you get a sauce.
- Add the sauce back to the wok and simmer for another couple minutes with some cardamom powder.
- Dress the cauliflower: Serve the cauliflower on a platter and pour the saue over the cauliflower covering it entirely. Garnish with chopped cilantro and toasted sesame and enjoy.
Serving suggestions
I like to pair it with some jeera rice or matar pulav on the side. Raita and kachumber too. Some air fried roasted vegetables
Anvita's Top Tip
- I highly recommend half cooking the cauliflower in the Instant Pot or blanching it as it allows the flavors to soak in but makes sure the cauliflower is firm enough for serving. Do not overcook the cauliflower or else it will break apart.
Common Mistakes and how to fix them
| Mistake | Result | How to Fix |
|---|---|---|
| Overcooking gobi | Mushy cauliflower | Half cook until just tender |
| Adding too much water to the sauc | Watery sauce | Flat flavors |
| Rushing gravy base | Flat flavor | Sauté onions/tomatoes until oil separates |
Final Thoughts
This recipe is my favorite way to turn humble cauliflower into the centerpiece of any meal. It's creamy, packed with flavor, and always gets rave reviews from family. Try this for your next dinner or special gathering and let me know how everyone likes it!
Related
These are my favorite dishes to serve with this Gobi:
Whole Roasted Cauliflower in Tikka Masala Sauce in 30 minutes
Think cauliflower could never steal the spotlight? This whole roasted gobi - first steamed, then air-fried and drenched in creamy masala sauce becomes the showstopper at any table. One bite and you'll never look at cauliflower the same way! It all comes together in 30 minutes.
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Servings:
servingsCalories:
182kcal
Ingredients
- 1 whole cauliflower head
- 1 large onion diced
- 5 tomatoes diced
- 1 tablespoon ginger chopped
- 1 tablespoon garlic copped
- 3 tablespoon oil
- 1 teaspoon green cardamom powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon kashimri red chilly powder
- 1 teaspoon garam masala
- 1 tablespoon cilantro chopped
- 1 teaspoon roasted sesame seeds optional
- Salt to taste
- 2 cups water
Instructions
- Prep cauliflower: Clean and remove the stems of the cauliflower. Carefully cut the base so it sits flat.
- Half cook the whole cauliflower: Add water & salt to the Instant Pot. Place the cauliflower on a trivet and place it in the Instant Pot to pressure cook the cauliflower for 0 minutes followed by quick release. If you don't have an Instant Pot, blanch the cauliflower in a pot of water for 5 minutes, until 60% cooked.
- Prep the marinade: To a bowl add the hung curd, yogurt, besan, turmeric, kashimiri red chili powder, coriander powder, chaat masala, green chili paste. Whisk together to form a thick marinade.
- Cook the Cauliflower: You can either roast the cauliflower in the oven or air fry it. To roast in the oven, roast it on 350 F for 10 mins. For Air Fryer , place an air fryer liner in the air fryer basket. Place the whole cauliflower and in the basket and air fryer for 10 minutes at 350F just until you start seeing the charred marks.
- Prep the Sauce: While the cauliflower
- Once hot add the chopped onions and ginger garlic paste and saute until translucent. Then add the spices, turmeric, kasmiri red chili powder, coriander powder, garam masala, crushed kasuri methi and stir until aromatic.
- Next add the chopped tomatoes and cook until the oil separates. Allow the mixture to cool for about 5 minutes or so and then add the mixture to a blender, add ½ a cup of water and blend until smooth. Gradually add more water if required until you get a sauce.
- Add the sauce back to the wok and simmer for another couple minutes with some cardamom powder.
- Once hot add the chopped onions and ginger garlic paste and saute until translucent. Then add the spices, turmeric, kasmiri red chili powder, coriander powder, garam masala, crushed kasuri methi and stir until aromatic.
- Next add the chopped tomatoes and cook until the oil separates. Allow the mixture to cool for about 5 minutes or so and then add the mixture to a blender, add ½ a cup of water and blend until smooth. Gradually add more water if required until you get a sauce.
- Add the sauce back to the wok and simmer for another couple minutes with some cardamom powder.
- Dress the cauliflower: Serve the cauliflower on a platter and pour the saue over the cauliflower covering it entirely. Garnish with chopped cilantro and toasted sesame and enjoy.
Video
Nutrition
Serving: 1g | Calories: 182kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 67mg | Potassium: 880mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1437IU | Vitamin C: 93mg | Calcium: 73mg | Iron: 2mg
Lam Bam says
This is super yummy ? and nice . Thank you for sharing.
TheBellyRulesTheMind says
Thank you. Hope you get to try it sometime.
Adriana Renee says
I've been obsessed with cooking with cauliflower and this looks so yummy!
TheBellyRulesTheMind says
Yup, lately cauliflower is like the new kale. Ofcourse because of it's benefits. Who doesn't like a healthy yummy cauliflower recipe.
Kathryn says
This sounds delicious, I'm a huge cauliflower fan. I'll have to try it.
TheBellyRulesTheMind says
Sure thing. Try it and let us know what did you think of it? we would love to hear back from you.
blissfulmomboss says
I absolutely love Cauliflower! I would try this recipe with the Cauliflower florets. Yummy post!
TheBellyRulesTheMind says
Awesome, I've made it with cauliflower florets too and love that version too. Hope you like it.
Teresa says
Totally want to make this! Looks delicious!
TheBellyRulesTheMind says
Sure thing Teresa. Go for it and let us know what did you think of it.
KP says
This was so yummy! Totally hit the spot when all I wanted was cauliflower. I made it without the cashews but added a bit of almond milk. I may or may not have eaten a whole head of cauliflower at 10am.
TheBellyRulesTheMind says
KP, you took this cauliflower to a whole new level by having it for breakfast. Glad to hear that. I know of people who tried it on special occasions as a meal and you just made it for breakfast when you were under the weather 🙂 glad you liked it and thank you for taking the time to share your review. Appreciate it.
Whitney says
This recipe is right up my alley! Trying soon!
♡Stephanie Stebbins♡ (@stephsteb) says
Oh, my goodness! This looks so delicious and easy to make. I am definitely going to give it a try!
Ingrid says
With all that herbal seasoning I know the INSTANT POT WHOLE ROASTED CAULIFLOWER would taste good. But is it used as in place of meat?
Heidi Middleton says
Thank so much for this delicious looking recipe. I am keto (not always the strictest) and its really hard to find fast meals that taste great. I just got an IP and its been even harder to find Keto IP recipes. Im a working mom and an hour commute so time is precious. I am pinning this now so I can make it for supper next week!
TheBellyRulesTheMind says
Hiedi, I can related to the limitation with Keto IP recipes and the time constraint. Hope you get around trying this recipe and when you do, we would love to hear what did you think of it. So don;t forget to come back and leave us a comment. 🙂
Jen Seislove says
The flavor profile here is just awesome and I can't believe it is made in an instant pot. Saved!
TheBellyRulesTheMind says
Yup, looks exotic but made in an IP, easy peasy. Try it if you get a chance.
Kasey Ma says
Wow this looks spectacular! I’ve never cooked a cauliflower like this before.
Kasey Ma
TheStyleWright.com
TheBellyRulesTheMind says
Kasey, this is from the era when the Mughals rules India. Typically it was whole red meat served with this sauce but the vegetarians came up with this tweak 🙂
Charlotte says
Wow this looks delicious and so easy to make. I am definitely keeping a note of this. Thanks for sharing.
TheBellyRulesTheMind says
Charlotte, what I love about this is that it looks exotic but is super easy to make. 🙂
Patricia @ Grab a Plate says
Wow! What great flavors! This is definitely a cauli recipe I can get my husband to enjoy! Adding it to my list!
TheBellyRulesTheMind says
Patricia, I have yet to come across someone who hasn't enjoyed this recipe. when you try it, do let us know your thoughts on it.
Kristy B says
I love roasted cauliflower! I’ve never tried it with Indian Masala - it sounds delicious!
TheBellyRulesTheMind says
Go for it Kristy, you won;t be disappointed at all. It's always a hit.
preethi says
Tried it out for Thanksgiving and it was amazing!! Tasted really great and cauliflower was amazing!
TheBellyRulesTheMind says
Preethi,
So glad to hear that it turned out well and you liked it. Thank you for taking the time to share your feedback. Appreciate it.
Laura says
Quick question. Do you really set the timer for 00:00 minutes?
Soniya Saluja says
Hi Laura, YES 🙂 0 minutes.. the cauliflower Cooks in the time the IP comes to pressure .
Ina says
Maybe this is a dumb question - do you take the sauce out of the IP before adding the water and cauli head/trivet? Or are you adding the water to the sauce? If taking sauce out then just pouring over the cooked cauliflower, I think I'd rather just make the sauce on the stove while the cauliflower cooks in the IP? Thank you.
Soniya Saluja says
Hi Ina , the sauce is made separately from the cauliflower. You can certainly make it outside the instant pot, however the objective of doing it in instant pot is to reduce the guess work and baby sitting out of cooking by following instructions. Feel free to perpare it outside if you are comfortable with the same.
Nelofar Shaik says
WOnderful recipe. Full Cauliflower... who would have thought of it. Thanks for new ideas.
Hope Rusnak says
How long do you soak the cashews for?
TheBellyRulesTheMind says
Rusnak, soak for a minimum of 20 minutes atleast.
Deb says
Do you really set the instant pot to 00:00?
And the directions confused me a little. Remove the sauce ingredients and blend them with the cashews and milk? Then put the cauliflower in a clean instant pot. The video is a little better. Thanks
Debra says
Great idea to do this in the insta pot. Oven space is at a premium on the holidays. I’m excited about that sauce too...so many great things to pour that over.
Jennifer says
Do you take out the bay leaf, cardamom pods and/or cloves before blending?
Anvita says
Hi Jennifer, yes we did. Will edit the recipes and mention it in notes. Do share your feedback with us after you make it. Xoxo
Aly says
Amount per serving question...how would I calculate this if I’m using a smaller cauliflower head? My smaller one made maybe four decent sized portions and I had sauce left over, so 8 yield wasn’t true for me, but that means the amount per serving isn’t spot on. I know most calories come from the sauce, so could you just tell me the calories associated with the sauce and the total yield (in cups) for the sauce? I can look up the cauliflower easier. Thank you!
Nicola says
How much almond milk do you use?
Bett says
Where is the video?
Esther says
Hi, just made it for dinner (will be served soon). Looks and smells delicious. A bit confused re cooking instructions. Thought there was a reason for using an instant pot but seems like the onion/tomato/etc simply needs to be blended with the soaked cashews once done saute. That's what I did so hopefully that's right :-).
Wynesome says
Do I use cardamon seeds or pods?
Soniya Saluja says
Wynesome, you can use seeds as you need to blend eveything in the blender later . hope this helps!
Tabitha says
It says set instapot for 00:00 minutes. Um...how long is it really supposed to cook?
Anvita says
Hi Tabitha, so its cooks just till the pressure builds up. Hope's this helps 🙂
karen says
i too would like to know how much almond milk do you use
Soniya Saluja says
We love (so delicious almond milk)
Tina Alison says
I made this tonight. First, I thought the recipe instructions were somewhat unclear. Some of the comments cleared up a few things, but instructions like "remove the cloves and bay leaf before blending" should be in the recipe. also, my stick blender didn't make the sauce smooth enough, so I had to use my blender. I liked the dish, but I have to say that it was blander than I expected given all of the different spices that were included. I only ended up using a cup of water. I think 2 cups would have made the sauce too thin.
TheBellyRulesTheMind says
Hi Tina,
Appreciate your feedback, thank you. Sorry to hear you found this to be a little bland. It shouldn't be the case. It's definitely not like the hot Indian dishes, this one has mild flavors. For next time may be you can add more garam masala.
Marylou Wagster says
Can I use a can of diced tomatoes without the juice instead of the 5 tomatoes?
Soniya Saluja says
Hi Marylou, yes you can.
Chet Mehta says
I made this today following the recipe. The gravy was delicious! However, the cauliflower didn't cook sufficiently even though I pressure cooked it twice in the Instant Pot for 0 minutes. My cauliflower was not very large (more on the smaller side). Wondering what I did wrong and any suggestions to avoid the problem next time?
Melanie says
I made this and it was quite delicious. I had to use some dry powder substitutions, even though I know it would have been more flavorful with what was recommended, but I had everything else on hand and wanted to try it. Plus snow storms made wanting to go and out and find those better ingredients a no. So I gave it a go anyways.. I was alittle confused on when to cook the cauliflower before or after making the sauce & then keeping it warm while I use the IP to make the sauce, so for me even though 1 pot meal is great, next time I think I will be making the sauce in a separate pan while the cauliflower is cooking in the IP. Love that the cauliflower is ready so quick. Thanks for the recipe.