The cauliflower is an extremely popular and versatile vegetable. It can be cooked whole or cut, dry or in gravy or pickled. It is a winner all the way. The gobhi mussallam or ‘whole cauliflower’ is a dish most appropriate for a formal menu or special occasion.
1 medium sized
Wash the whole cauliflower, cut off the main stalk and remove the leaves. Finely slice the onion, fry to a golden brown colour and grind to a paste using some of the curd. Separately grind the ginger, mace, cinnamon. Cardamom and cloves. Lightly roast the poppy seeds and cashewnuts on a griddle and grind to a paste. Parboil cauliflower in half litre salted water. Remove. Now in a kadhai, heat the ghee in which the onions were fried and plade the cauliflower upside down first so as to lightly brown it. Turn and cook the stem side for 5 minutes. Remove and place in the curd. Mix all the ground ingredients, chilli and turmeric powder and salt and pour over the cauliflower. In a lagan, place the cauliflower along with the marinade. Pour ghee on the top and sides, saving 1 tbsp for peas. Cover and place slow charcoal fire on the lid and also below the lagan. Cook till the masala is dry but moist and the cauliflower is done. Meanwhile in the kadhai heat a tbsp of ghee and add the cumin seeds. When they begin to crackle, add the shelled peas, a pinch of salt and cook till tender. When the cauliflower is done, serve on a bed of peas.
Note: The cauliflower can be cooked in a moderately hot oven instead of the lagan.