All Photos © Christine Elise McCarthy 2017

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.

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Click the image above to watch the video.

This dish makes an incredible centerpiece for your vegan holiday table but is good as a side, too. I ate the entire thing alone in two days. So yummy! I overcooked my cauliflower in the boiling water just a bit so it did not hold its shape perfectly. So – be sure to only cook your cauliflower the 8 minutes & then drain it under cold running water.

Even if this guy falls apart when you cut into it, the flavor is not impacted. It is really delicious.

Gobi Musallam or Whole Roasted Cauliflower in Curry Sauce

INGREDIENTS 1 Head c auliflower ( leaves and tough stem removed) Water to blanch 2 teaspoons salt 1 teaspoon turmeric 1 teaspoon chili powder optional curry sauce 1 TBS olive oil 1/2 medium red onion – chopped 1 TBS minced ginger 1 TBS minced garlic 1 TBS crushed red pepper chili flakes (or to taste) 3 medium tomatoes – quartered 1 teaspoon garam masala 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1/2 teaspoon turmeric powder 1 pinch dried Fenugreek powder (or 1 TBS kasuri methi) – optional 1 15 oz can coconut milk 1/4 cup vegan yogurt 1 teaspoon salt 1/2 teaspoon maple syrup (or 1/4 teaspoon sugar)

Garnish – cilantro, pomegranate seeds, cooked rice or naan