The way fruit leathers are dominating blogosphere, so are Saabut Gobhi aka Whole Cauliflower often baked. Its a dish my parents would make for me and D when we visited them from Scotland. They would make themselves tandoori roast chicken, and we would have tandoori cauliflower. I never thought anything of it, until recently when we were invited to a house-warming party and I was reminded of it Saabut Gobhi once again. Traditionally it is cooked slowly in rich spicy tomato sauce, but now you will find different variations: with za'atar, miso paste, Sriracha and so on.
Truth is I was never enthused when my family presented me with this Whole Roasted Tandoori Cauliflower dish, I never liked the look of this brain shaped vegetable, the smell or the taste. I guess this is the reason I have never featured this dish on my blog, but saying that over the years and it is well-documented on my blog, I have come to appreciate this white vegetable and its versatility.
Anyway Saabut Gobhi is a Mughal specialist and often served with a main meal, in addition to other curry dishes.
The slathered tandoori paste coats and permeates through the crunch cauliflower exterior, not only enhancing it with spicy flavours and tang, but also adding fiery burnt red colour. I am sharing this with #VegetablePalette as the theme is White Vegetables.
Other caulifower dishes from days past on my blog
Basil and Tomato Cauliflower Pies
Spiced Cauliflower Pancakes
And here are some sweet recipes made with cauliflower.
Chocolate Cauliflower Shake from The Green Forks which can easily be frozen and turned into a lollipop
Cauliflower Rice Pudding from Maria Mind Body Health.