Gobhi Musallam Recipe
Gobhi Musallam is a stunning whole-roasted cauliflower dish cooked in rich, aromatic gravy and stuffed with a vibrant cilantro-mint chutney, making it an elegant vegan main course for special occasions. Wholesome and deeply flavorful, this dish works beautifully as a festive centerpiece while fitting comfortably into gluten free food meals for allergy-conscious families. The cauliflower absorbs layers of spices, delivering warmth, depth, and a satisfying plant-based experience that’s both unique and allergy-friendly.
January 5, 2026
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Gobhi Musallam is a stunning whole-roasted cauliflower dish cooked in rich, aromatic gravy and stuffed with a vibrant cilantro-mint chutney, making it an elegant vegan main course for special occasions. Wholesome and deeply flavorful, this dish works beautifully as a festive centerpiece while fitting comfortably into gluten free food meals for allergy-conscious families. The cauliflower absorbs layers of spices, delivering warmth, depth, and a satisfying plant-based experience that’s both unique and allergy-friendly.
Gobhi Musallam Recipe
Serving
4–5 people
Prep Time
25 minutes
Cook Time
40 minutes
Total Time
1 hour 5 minutes
Free From :
✓ Wheat-Free
✓ Peanuts-Free
✓ Tree Nuts-Free
✓ Dairy-Free
✓ Eggs-Free
✓ Soy-Free
✓ Sesame-Free
✓ Fish-Free
✓ Shellfish-Free
✓ Vegan
Ingredients
- For the Gravy:
Onion – 2, roughly chopped
Tomatoes – 2, roughly chopped
Garlic – 4–5 big cloves
Ginger – 1 inch
Vegetable oil – 1 tbsp
Turmeric powder – 1 tsp
Red chili powder – 1 tsp
Garam masala – 1 tbsp
Salt to taste - For the Cauliflower:
1 whole cauliflower
Turmeric – 1 tsp
Whole spices – cinnamon stick, green cardamom, black cardamom
Salt – 1 tsp - For the Chutney:
Cilantro – 1 bunch
Mint/Pudina – ½ bunch
Green chilies – 1–2
Roasted chickpeas – ½ cup
Jeera – 1 tsp
Lemon juice – ½ lemon
Salt
Method
- Gravy:
Heat a pan on medium heat. Add oil and sauté onions until soft.
Add garlic and ginger; cook until onions turn translucent.
Add tomatoes, salt, turmeric, chili powder, and garam masala. Mix well.
Cover and cook 7–10 minutes, then cool.
Grind into a smooth paste and keep aside. - Cauliflower Prep:
Keep the cauliflower whole; remove only the stem and leaves.
Wash well.
Boil water with salt, turmeric, and whole spices.
Add cauliflower and cook 8–10 minutes; flip and cook 7–9 minutes more until 50–60% done.
Remove and set aside. - Chutney:
Blend cilantro, mint, chilies, roasted chickpeas, jeera, lemon juice, salt, and ½ cup water.
Ensure thick consistency; add a little besan if too thin. - Gobhi Musallam:
Hold cauliflower by the stem side and gently stuff chutney between florets.
Heat a deep pan, add some gravy, place cauliflower, and pour remaining gravy over it.
Cover and cook 10–12 minutes.
Add more gravy if dry and cook another 10–12 minutes.
Garnish with fresh cilantro and serve warm.
Recipe Notes:
- Use a firm, medium-to-large cauliflower for best presentation.
- Ensure chutney isn’t watery to prevent sogginess.
- Roasted chickpeas add body—don’t skip.
- Adjust spice levels based on your preference.
- This dish pairs beautifully with paratha, rice, or millet rotis.
Conclusion:
Gobhi Musallam is a beautiful choice for festive menus and special occasions, especially for those following gluten free recipes, preparing wholesome gluten and dairy free meals, or exploring comforting vegan main course ideas. Rich in flavour yet allergen-friendly, this dish shows how plant-based cooking can be elegant, satisfying, and celebratory without compromise.
FAQ
-
Yes! After stuffing, bake at 375°F for 25–30 minutes with gravy.
-
Absolutely — the gravy stores well for 2 days in the fridge.
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You can use roasted dalia (bhuna chana) or a spoon of besan.
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Yes, but whole spices add aroma. You can skip if unavailable.
-
Parboil only 50–60% and handle from the stem side gently.
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ABOUT AUTHOR
Hi! I’m Nimisha C..
My tryst with cooking began when we got to know about food allergies for our son. Taken aback with the shock and restrictions that his diet had and also worried about nutrition...
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