Gobi Musallam

Clean the whole cauliflower and blanch it in boiling salted water for 5 minutes, then drain completely.

Prepare a marinade by mixing yogurt, chili powder, ginger-garlic paste, and salt in a bowl.

Coat the entire cauliflower head thoroughly with the marinade, ensuring it reaches between the florets.

Bake the cauliflower in an oven at 200°C for 15-20 minutes or roast it in a pot until golden brown.

In a separate pan, heat oil and butter, and sauté the onion puree until it turns golden brown.

Add tomato puree and spices, cooking until the oil begins to separate from the gravy base.

Stir in the cashew paste and a little water to create a rich, smooth, and thick gravy consistency.

Place the roasted whole cauliflower into the gravy and spoon the sauce over it generously.

Cover and simmer on low flame for 10 minutes so the flavors are absorbed into the cauliflower.

Garnish with cream and coriander, and serve the whole head on a platter for a grand presentation.