Gobi Musallam – Whole Roasted Cauliflower with Creamy Makhani Sauce

1 Cauliflower head leaves and tough stem removed and washed
Water to blanch
2 teaspoons salt
1/2 teaspoon (0.5 teaspoon) turmeric
1/2 teaspoon (0.5 teaspoon) chili powder optional

Sauce/gravy:
2 teaspoons oil
1/2 (0.5 ) medium red onion chopped
1 inch ginger chopped
5-6 cloves (5 cloves) of garlic chopped
1 dry red chili or chili flakes to taste
3 medium tomatoes chopped
1 teaspoon garam masala
1/2 teaspoon (0.5 teaspoon) cumin powder
1/2 teaspoon (0.5 teaspoon) coriander powder
1/2 teaspoon (0.5 teaspoon) turmeric powder
1 Tablespoon dried Fenugreek Leaves kasuri methi
3/4 cup (169.5 ml) coconut milk from can
1/4 cup (59.15 g) ground cashew or 1/3 cup soaked cashews
3/4 teaspoon (0.75 teaspoon) salt
1/4 teaspoon (0.25 teaspoon) raw sugar or 1/2 teaspoon maple syrup

Bring a large pot of water to boil. Use enough water so all of the cauliflower can be immersed in it.
Add salt, turmeric and chili and blanch/cook the whole cauliflower.

Cover and cook for 4 minutes on each side(top and bottom. Flip after 4 minutes)

Sauce:
In a pan, add oil and heat over medium heat. Add chopped onion and saute until golden, 6-7 minutes
Add ginger, garlic chili and saute for another 2 minutes.Add the spices and mix.

Add tomatoes, salt, sugar, fenugreek leaves, mix and cook covered until tender. Mash the larger pieces. 8-10 minutes.

Cool slightly, then blend with coconut milk and cashews into a smooth thick puree.Taste and adjust salt, spice.

Bake:
Preheat the oven to 400 degrees F / 200ºc. Oil the baking dish if desired. Place the blanched cauliflower in a baking dish. Slowly drop the puree on top to cover the entire head of the cauliflower. Some sauce will fall on the side.

Keep about a 1/3 of the sauce to serve on the side later.

Bake in pre-heated 400 degrees F / 200ºc for 40-45 minutes till the cauliflower is dry to touch and sauce thickens a bit. Turn the dish around after 30 minutes.

Heat the remaining sauce to just about a boil so it thickens and serve on the side.Serve hot with flat breads(Naan/Roti), or salads or quinoa.Chop and fill up wraps or a hoagie roll(to make gobi meatball sub).