Melt in your mouth dome of spiced caulifower goodness

Ingredients:

1 medium head of cauliflower (gobi), leaves removed and stem cut so the cauliflower can sit on its base

For blanching the cauliflower:

Water to cover about 3/4 of the caulifower
Salt 1.4 tsp (water should be a little salty to taste since it will flavor the body of the cauliflower)
1 inch Cinnamon stick
3 Cardamom pods
4 Cloves
1 Black cardamom
½ tsp Turmeric powder
2-3 tsp Deggi red chilli powder (or any red chilli powder)
1 tbsp Ghee

For green filling:
½ cup Coriander Chutney OR Coriander/Mint Chutney
3.5 tbsp chickpea flour

For coating the head of the cauliflower:
¼ cup ghee
1 cup Greek yogurt
3-4 tsp Garam masala (or more to taste)
1/2 tsp Turmeric powder
1 tsp Deggi red chilli powder (optional to add heat & color)
1 tbsp Chick pea flour
¼ tsp Asafoetida
Salt to taste ( salt should be little more as Gobi will be seasoned with this salt)
1-2 inch Cinnamon sticks
1-2 Green Cardamom Pods
1-2 Cloves
3 tbsp Cashew paste (blend some cashew with little water to make a thick paste)

Method:
Preheat over to oven to 390 F

With a small knife, make some shallow cuts in the stem making sure it doesn’t break. In a large sauce pot, add water along with salt, ghee and all spices (listed above). Mix well and bring to a boil. Add cauliflower head, cover and boil for 5 minutes. Then carefully flip the cauliflower and boil for 5 minutes. (Steam till 60% cooked. Be careful not to overcook the cauliflower). Remove cauliflower onto a parchment lined baking tray and keep aside to cool.

In a mixing bowl, add green chutney, chick pea flour and mix well so the micture gets thickened. Turn the cauliflower stem side up and stuff the prepared chutney into the gaps of cauliflower. Flip the cauliflower back to stem side down.

In a mixing bowl, add greek yogurt, salt, all spices turmeric powder, garam masala, deggi red chilli powder, asafoetida, salt to taste, chick pea flour and mix well. Adjust salt and spices to taste.

In a non-stick pan, heat ghee on med/hi heat, then add cinnamon stick, green cardamom pods, cloves. Mix well and allow spices to bloom (40-60 seconds; you should see bubbles around the spices). Turn the heat down to med/low. Add the yogurt mixture & cashew paste into the pan and mix well. Let the mixture cook for 4-5 minutes, stirring frequently. Remove from heat then remove the whole spices (cinnamon stick, green cardamom pods, cloves). Use a spatula to coat the head of the cauliflower (top to bottom) with the mixture.

Bake in over for 20 minutes. Cut into steaks or wedges to serve. Garnish with chopped cilantro.

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