India x Britain
Gobi musallam cauliflower cheese
A whole cauliflower, roasted like royalty and smothered like a British Sunday.
75 minTime
23 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original501kcalsame
23 gproteinsame
7 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Bring a large pot of water to a boil with the turmeric and 1 tsp salt. Lower in the whole cauliflower and boil 6 minutes. Drain stem side up and dry well.
- 2Heat the oven to 200°C. Mix the hung curd, chilli, half the garam masala, ginger garlic paste, oil and 1/2 tsp salt. Rub all over the cauliflower and into the gaps.
- 3Roast in a baking dish in the oven at 200°C for 25 minutes.
- 4Melt the butter on medium heat, stir in the maida for 1 minute, then whisk in the milk. Simmer at a gentle simmer 5 minutes. Off the heat, stir in most of the cheddar, the mustard, the rest of the garam masala and salt.
- 5Pour the sauce over the cauliflower. Mix the breadcrumbs, almonds and remaining cheddar and scatter on top. Bake in the oven at 200°C for 20 minutes.
- 6Rest 5 minutes, scatter coriander and cut into wedges at the table.
Serve it like this
Bring the whole head to the table on a board, sauce cascading down the sides, and finish with toasted almonds, coriander and a pinch of chilli powder.
