Vegan Gobhi Musallam

by | Updated: June 12th, 2017 | Read time: 2 minutes

Gobhi Musallam sounds like a mouthful—and it is: A magnificent one! A vegan roasted cauliflower dish from the Uttar Pradesh region of Northern India, it tantalizes the taste buds with the exotic and tropical flavors of turmeric, ginger, cumin and coconut. For a perfect, tender texture, the whole head of cauliflower is parboiled—or lightly boiled for just a short amount of time—before roasting. Serve it as a main course along with chapati or naan bread for a unique, authentic Indian dinner any night of the week.

Vegan Gobhi Musallam

Vegan Gobhi Musallam

Serves 4


1 head cauliflower
1 purple onion, coarsely chopped
2 tomatoes, coarsely chopped
4 cloves garlic, coarsely chopped
2 Tbsp. raw cashews, soaked for two hours
2 Tbsp. coconut oil
½ tsp. turmeric
½ tsp. powdered ginger
1 tsp. cumin
1 tsp. coriander
1 tsp. red chili powder
1 tsp. sea salt
1 tsp. garam masala
1 red chili, de-ribbed, de-seeded and sliced
1 tsp. crushed fenugreek leaves
Chopped cilantro for garnish
½ cup water (or more as needed)


  1. Fill stock pot with water. Add salt and turmeric. Bring to a boil over high heat and gently submerge entire head of cauliflower. Tip: Ease into water using a slotted spoon. Reduce heat to medium and simmer for 4 minutes, then flip the cauliflower and simmer for another 4 minutes. (Use a slotted spoon to keep the cauliflower submerged.) Strain and set aside.
  2. In a large skillet, heat coconut oil over medium heat until shimmering, about two minutes. Add onion, chili pepper, and ginger and sauté until the onion softens, about 5 minutes.
  3. Add garlic and cumin, coriander, salt and red chili powder; sauté until aromatic, about 30 seconds.
  4. Add chopped tomatoes and simmer until the tomatoes soften, about 5 minutes.
  5. Add cooked sauce mixture, soaked cashews and water to high-speed blender or food processer and blend until smooth.
  6. Return mixture to skillet and simmer over med/low heat, covered, until darkened, about 10 minutes. Stir in garam masala and crushed fenugreek leaves, cover and simmer for another 5 minutes. (Note: Add water if sauce gets too thick.)
  7. Preheat oven to 400 degrees F. Place cauliflower in a baking dish and pour sauce over cauliflower.
  8. Bake about 30 minutes, until sauce starts bubbling rapidly and the cauliflower starts to brown.
  9. Garnish with cilantro, slice and serve.

Recipe courtesy of Russ Crandall, the talented home chef behind The Domestic Man, a leading blog in the paleo, gluten-free and whole foods communities. In his 20s he suffered a number of life-threatening illnesses, was diagnosed with a rare autoimmune condition–and was sent home with a lifetime’s worth of medications. Disenchanted with modern medicine, Crandall started searching for his own answers and quickly discovered that eating a nutrient-rich diet alleviated most of the medical issues that had plagued him for years. Learn more at: