Last month, there was a theme ‘thanksgiving meal’ in blogging marathon. I immediately decided to take that theme. After taking it, I called my sister in US and asked for her help.
According to her, turkey is must during thanksgiving parties. Since I’m a vegetarian so that was quite obvious that I won’t be making anything of the sort. She told me that one of her friends make vegetarian Turkey with cauliflower. I was quite anxious to know and asked her to get the recipe from her friend. When she sent me the recipe, only then I came to know it’s nothing else that our very own ‘Gobi musallam’.
This month we, a group of bloggers are participating in Bakeathon, where we have been posting baked dishes on every monday, wednesday and friday. Since at that time I couldn’t post due to some problems at my end and this gobi musallam perfectly fits into that theme as well, so I decided to post it now. It is better late than never :).
Musallam is a Mughal word which means whole. So Gobi musallam is a baked whole cauliflower in a rich creamy gravy. Its rich taste and beautiful presentation makes it the centerpiece of a party table.
I first had Gobi musallam when I was in college. One of our professor invited our class on lunch to his place. His wife was an excellent cook. She made Gobi musallam and I got so fascinated with the dish that the very next day tried to make it. Though at that time, I couldn’t get the exact taste but I didn’t lose heart. I made it couple of times til got the same taste.
In this, the whole cauliflower head is first blanched, then marinated with spicy gravy. This cauliflower head is then baked till golden brown. Finally it is drenched in creamy gravy and baked again to settle in the flavors.
This is part of the Bake-a-thon 2017