Gobi Musallam - Cauliflower Roast - A Vegan Thanksgiving Roast

Thanksgiving is celebrated in the US on the 4th Thursday of the month of November. The origins can be traced to celebration of harvest or even some religious aspects brought by the English to New England. In the present day, it marks an occasion of family reunion. It is a major holiday in America. Usually most establishments offer day off on Friday as well making it a 4 day weekend end! It together with Christmas and New Year marks the holiday season.



When it comes to celebration and family reunion, food plays a major role. That is irrespective of which country you are from. Don't you agree? In US, Thanksgiving dinner has a huge significance. I have felt people take it even more seriously than Christmas dinner. Christmas Dinner is mostly low key with immediate family.

Now coming to the Thanksgiving dinner, I just love all the food served in the meal. The most important part is the Turkey Roast. Then whole bunch of sides like Mashed Potatoes, Roasted Beans, Roasted Vegetables, Casseroles, Cranberry Sauce are served. Not to forget the stuffing, gravy and the dinner rolls. The perfect dessert for a Thanksgiving meal would be a pie made with the things that are in season - a Pumpkin Pie, Apple Pie or Pecan Pie. My fav is Pecan Pie!



I always believe in adopting different aspects of the country you live in to my own life. So Thanksgiving holds a place in our hearts! But being Vegetarians we can't of course make a Turkey Roast. I wanted to do something that would make a great Thanksgiving centrepiece and I really liked it when my friend Anu made this version of the Cauliflower Roast. I adapted it from there and made it and we totally loved it.

Does this not look like a roast? Oh common, a Vegan/Vegetarian also needs the honour of Carving the Roast. Don't you agree? You can change the sauce to suit your family's preference and send it to the Thanksgiving table.



Ingredients

Cauliflower 1
Turmeric 1/2 tsp

Onions 2
Tomato 3
Cashews 2 tbsp (Omit to make it Nut free)
Milk 1 cup (Use soy milk or almond milk to make it Vegan or just use water or stock)
Chilli Powder 1 tsp
Garam Masala 1 tsp
Cumin 1 tsp
Ginger 1 inch piece
Garlic 4 pods

Oil and salt to taste

Method of Preparation



1. Clean the Cauliflower of the thick stems and leaves.

2. Bring a pot of water to boil. Add turmeric powder and salt to it. Place the cauliflower in it so that it is immersed.

3. Blanch for about 8 min turning once in between. Take it out and keep aside.

4. In a pan, heat a little oil. Add the cumin, chopped onions, ginger and garlic. Saute till it starts to brown.

5. Add the chopped tomatoes and cashews. Saute till the tomatoes are cooked.

6. Add the chilli powder, garam masala and salt. Mix well.

7. Let it cool and puree into a paste without adding any water.

8. Preheat the oven to 200C.

9. Place the Cauliflower on a bakng sheet. Pour the gravy (about 1/2 of it) on the cauliflower. Brush it around so that the whole cauliflower is coated. Try and avoid anything on the base of the roasting pan as it will burn and stick while roasting. You can line with foil if you choose.

10. Roast in the oven for 30-45 min turning in between. Keep checking after 30 min cause the time taken depends on the size of your cauliflower.

To Serve - Pour the rest of the gravy on a serving dish. Gently place the Roasted Cauliflower on the gravy