Gobhi Mussallam (Whole Cauliflower)

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 1 - cauliflower (medium sized)
  • 250 g - shelled green peas
  • 150 g - curd
  • 100 g - ghee
  • 1 - onion (large)
  • 1 inch piece - ginger
  • 1 tsp - poppy seeds
  • 1/2 tsp - chilli powder
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - cumin seeds
  • 1 blade - mace
  • 1 stick - cinnamon
  • 5 - cashew nuts
  • 5 - green cardamom
  • 5 - cloves
  • salt to taste

How to Make Gobhi Mussallam (Whole Cauliflower)

  • Wash the whole cauliflower. Cut off the main stalk and remove the leaves.
  • Finely slice the onion, fry to a golden brown colour and grind to a paste using some of the curd.
  • Separately grind ginger, mace and cinnamon, cardamom and cloves.
  • Lightly roast the poppy seeds and cashew nuts on a griddle and grind to a paste.
  • Parboil cauliflower in half litre salted water and then remove.
  • Now in a kadhai, heat the ghee in which the onions were fried and place the cauliflower upside down first so as to lightly brown it.
  • Turn and cook the stem side for 5 minutes.
  • Remove and place in the curd.
  • Mix all the ground ingredients, chilli powder, turmeric powder, salt and pour over the cauliflower.
  • In a lagan, place the cauliflower along with the marinade.
  • Pour ghee on the top and sides, also save 1 tbsp ghee for peas.
  • Cover and place slow charcoal fire on the lid and also below the lagan.
  • Cook till the masala is dry but moist and the cauliflower is done.
  • Meanwhile in the kadhai heat a tbsp of ghee and add the cumin seeds.
  • When they begin to crackle, add the shelled peas, a pinch of salt and cook till tender.
  • When the cauliflower is done, serve on a bed of peas.