The FastDay Forum

I used to bake my cauliflower in a yoghurt masala many years ago and, when my cousin put this on Facebook, I immediately yearned for it.

http://www.purewow.com/entry_detail/nat ... gn=recipes

I'm doing one for tonight - it's steaming, upright, in a pyrex bowl at the moment, then the masala will be put on top and some coconut oil will be brushed over the top before baking (still in its pyrex bowl).
Oh, it's going to be fab..U...lous

That looks lush

Need to give that a whirl

Do you recommend steaming as well as baking PFT ?

They don't but I'd say yes!

This makes for cauliflower heaven - I've done it a couple of times now (last in December) and it never fails to please:

gobi musallam, adapted from http: //www.korasoi.com/blog/2013/03/gobi-musallam
cauliflower, tesco, 38c/C3.0/F0.9/P3.6/Fi1.8/100g
......... 526g 199.88 15.78 4.73 18.94 9.47
turmeric, dried ground
......... 10ml 0.00
butter, lurpak spreadable, 720c/C0.6/F80.0/P0.5/Fi0/100g
......... 26g 187.20 0.16 20.80 0.13 0.00
cherry tomatoes, 20c/C3.1/F0.3/P0.7/F1.0/100g
......... 177g 35.40 5.49 0.53 1.24 1.77
tomato puree, 410c/C18.1/F0/P4.8/Fi2.5/100g
......... 15ml 61.50 2.72 0.00 0.72 0.38
coconut milk, 197c/C2.81/F21.33/P2.02/Fi0/100ml
......... 400ml 788.00 11.24 85.32 8.08 0.00
peas, 95c/C11.3/F1.5/P6.9/Fi5.1/100g
......... 159g 151.05 17.97 2.39 10.97 8.11
onion, tesco 'sweet', rough chop, 25c/C4.4/F0.2/P0.8/Fi1.3/100g
......... 132g 33.00 5.81 0.26 1.06 1.72
chilli, green, rough chopped, 40c/C9.5/F0.2/P2.0/Fi1.5/100g
......... 21g 8.40 2.00 0.04 0.42 0.32
cashew nuts, raw, 553c/C26.89/F43.85/P18.22/Fi3.3/100g
......... 25g 138.25 6.72 10.96 4.56 0.83
garlic, rough chopped, 149c/C33.06/F0.5/P6.36/Fi2.1/100g
......... 9g 13.41 2.98 0.05 0.57 0.19
ginger, rough chopped, 90c/C17.8/F0.8/P1.8/Fi2.0/100g
......... 8g 7.20 1.42 0.06 0.14 0.16
ginger, dried ground
......... 2.5ml 0.00
cinnamon, dried ground
......... 5ml 0.00
cloves
......... 2 of 0.00
nutmeg, dried ground
......... 2.5ml 0.00
cardamom, seeds
......... from 8 pods 0.00
salt
......... several good pinches 0.00
butter, lurpak spreadable, 720c/C0.6/F80.0/P0.5/Fi0/100g
......... 15g 108.00 0.09 12.00 0.08 0.00
total for gobi musallam 1731.29 72.36 137.15 46.89 22.93
FatDog's 1/3 portion of gobi musallam 577.10 24.12 45.72 15.63 7.64

Method: 1. ping cauliflower in lidded dish for 4 minutes, then rub hot cauliflower with salt, turmeric and softened butter and roast (cover with foil) for 25mins @175C; 2. bung all ingredients from onions to salt in food processor and blitz to smooth paste, add a little coconut milk if needed; 3. melt butter in a non-stick pan *, add paste and cook until light golden brown; 4. blitz tomatoes, tomato puree and a little coconut milk; 5. now add this and the rest of the coconut milk to the paste and simmer for a few minutes; 6. add the cauliflower and baste with sauce, cover with lid and cook for about 5 minutes; 7. remove lid and cook for further 10 minutes with the lid off, basting regularly, add the peas half way through; 8. garnish with desiccated coconut (I forgot) and serve with yoghurt

* non-stick is not optional, it sticks...

Edit: should have made the link to Sanjana's site clickable - beware, if you go there have a bib at the ready, her recipes (mostly vegan / veggie) are to die for and will have you salivating uncontrollably http://www.korasoi.com/blog/2013/03/gobi-musallam

Penny,, that looks so good. I just bought a bag of cauliflower florets. I wonder how they would turn out. Can't wait to try it. I love cauliflower.

I've roasted cauliflower whole before, but this recipe sounds much better than the one I've used before. Thanks