|September 26, 2022


Gobi Musallam (i.e., a cauliflower that has been roasted whole) is a fantastic centerpiece dish for any occasion. Here, a whole cauliflower head is lightly blanched and then drenched with luscious Mughlai-inspired makhani sauce and then baked. The makhani sauce is buttery, creamy, and absolutely fantastic!

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What is Gobi Musallam?

Gobi Musallam is an exotic cauliflower curry where a whole cauliflower is roasted in a creamy sauce. This lip-smacking vegetarian dish is best enjoyed with some parathas, Naan, or Rotis.
Gobi Musallam is the vegetarian version of the legendary Chicken Musallam or Murg Musallam from the old Mughal Cuisine. The Urdu word “Musallam” means “whole”. Just like a whole chicken is cooked in murg mussalam, so is the cauliflower cooked whole for gobi (cauliflower) musallam. 
Whereas the chicken is stuffed with eggs and cooked dry or with gravy in murg musslam, cauliflower (Gobi) Musallam is a completely vegetarian dish, so no eggs are used here. A creamy sauce is added to make cauliflower musallam more drool-worthy.


 Gobi Musallam is an exotic cauliflower curry where a whole cauliflower is roasted in a creamy sauce. This lip-smacking vegetarian dish is best enjoyed with some parathas, Naan, or Rotis.

Print Recipe
  • Prep Time -15 mins 
  • Cook Time - 35 mins 
  • Total Time - 1 hr 50 mins 
  • Course - Main Course, Party 
  • Cuisine - Indian 
  • Servings - 4


For the cauliflower

  • 1 head - Of a cauliflower (around 400g), without the leaves
  • ¼ tsp - Alcoeats turmeric powder
  • ½ tsp - Salt

For the yogurt marinade

For the makhani sauce

  • 1½ cup - Fresh tomato sauce or puree
  • ½ tsp - Salt
  • 1 cup - Onion chopped
  • 1 tsp - Minced ginger paste
  • 1 tsp - Minced garlic paste
  • 1 tsp - Green chili paste
  • ¼ tsp - Alcoeats turmeric powder
  • ½ tsp - Alcoeats Red Hot Chili Powder
  • 12 - Cashew nuts
  • 1 tbsp - Kasuri methi
  • 2 tbsp - Fresh coriander chopped
  • 1 tbsp - Oil
  • 1 tbsp - Butter or ghee
  • ⅛ tsp - Saffron
  • ¼ cup - Hot milk
  • ½ cup - Hot water

Cooking Instructions

Prepare the cauliflower first

  • Trim the leaves off the cauliflower. Cut its stem in a manner that the cauliflower sits well upright.
  • Soak the cauliflower in salted water for about 20 minutes. Doing this removes any tiny worms that may be present between the cauliflower florets.
  • Heat water in a saucepan that is just enough for the cauliflower head.
  • Add salt and Alcoeats turmeric powder.
  • Keep the cauliflower in the boiling water, head up. Keep it on the boil for about 5 minutes.
  • Turn the cauliflower gently, so that its stem faces up now. Boil it for another 3-4 minutes.
  • Remove the parboiled cauliflower from the water. Set it aside to cool.

Preparation of the yogurt marinade

  • Mix all the ingredients mentioned above for the marinade, together.
  • Now, take the parboiled cauliflower out and coat it with the marinade thoroughly. Place it in a mixing bowl along with the marinade.
  • Cover the bowl with a cling film or lid. Allow the cauliflower to marinade for a minimum of 1 hour or overnight (for the best results).

Preparation of makhani sauce

  • Soak cashew nuts in hot water for around 15-20 minutes.
  • Soak the saffron in hot milk for about 15-20 minutes.
  • Heat butter and oil or ghee and oil together in a wide pan on medium heat.
  • Add some mustard seeds and allow them to sizzle or pop.
  • Add the cumin seeds.
  • Add the chopped onions and sauté them until they turn light brown.
  • Now, add the ginger, garlic, and green chili paste. Stir fry for a few seconds.
  • Add the Alcoeats turmeric powder, Alcoeats red chili powder, Alcoeats coriander powder, and Alcoeats cumin powder. Mix these seasonings thoroughly.
  • Add the tomato puree immediately.
  • Add more salt and let the puree cook till it becomes thicker.
  • Let the sauce cool down a bit.
  • Pour the sauce into a blender with the cashew nuts and some water.
  • Blend till the sauce is smooth.
  • Now, pour the sauce back into the pan. Add the chopped coriander, kasuri methi, and saffron-infused milk. Mix everything well.
  • Add the marinade to the makhani sauce that may be on the side of the cauliflower.
  • Mix everything well.
  • Preheat the oven to 350°F (180˚C).
  • Keep the cauliflower upright in a baking tray.
  • Pour the sauce gently over the cauliflower completely.
  • Roast the cauliflower for around 25-30 minutes until it starts to brown on its top or till it’s cooked through.
  • Insert a knife to check if the cauliflower has cooked well. It should have a juicy bite and should not be overcooked.
  • Garnish with some pistachios and chopped almonds.
  • Serve delicious Gobi Musallam with parathas, naans, or rotis.

Faqs On Mughal Cauliflower Musallam

Is Roasted Cauliflower healthy?
Which state is famous for Gobi Musallam?
What does “Musallam” mean?
Is it healthier to steam or bake cauliflower?
Why should we not overcook cauliflower?