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Gobhi Musallam is a flavorful Indian vegetable preparation that celebrates fresh, seasonal produce with bold spices. This healthy vegetarian dish is perfect for family dinners, DASH diet, and everyday clean eating.
Preheat the oven to 400°F (200°C). Bring a large pot of salted water to a boil. Submerge the whole cauliflower for 5 minutes, then drain and pat dry.
Heat 1 tbsp oil in a skillet over medium heat. Add cumin seeds and let them splutter, then add chopped onion and sauté until golden, about 5 minutes.
Stir in minced ginger and garlic, then add ground coriander, turmeric, red chili powder, garam masala, and salt. Cook for 1 minute to toast the spices without burning.
Add chopped tomatoes and raw cashews. Cook until tomatoes are soft and cashews begin to soften, about 6 minutes, stirring occasionally to prevent sticking.
Allow the mixture to cool slightly, then blend with Greek yogurt to a smooth, thick paste.
Brush the blanched cauliflower with the remaining 1 tbsp oil and place in a baking dish. Slather the masala paste evenly over the surface of the cauliflower.
Cover with foil and bake for 20 minutes. Remove foil and bake another 15–20 minutes, or until the cauliflower is tender and the masala on top browns slightly.
Drizzle with lemon juice and sprinkle with a pinch of garam masala before serving. Let rest 5 minutes for flavors to meld before slicing.
