Gobi Musallam is a very presentable Awadhi (Lucknowi) dish. In this dish, the whole cauliflower is first marinated and then cooked with rich smooth gravy and served in an exotic way.

1    Head of cauliflower (Gobi)
2    Large onion
1    Teaspoon  garlic paste
1    Teaspoon  ginger paste
2    Medium tomato
50   gm.  plain yoghurt
2    Teaspoon coriander powder
½   Teaspoon red chilli powder
½    Teaspoon turmeric powder
½    Teaspoon garam masala powder 
50 gm.   broken raw cashew nuts
10 gm. Chironji
1  drop  Metha ittar
2 tablespoon kewra water 
150 gm.  Cooking oil
5 no. green cardamom
5 no. cloves
2 stick cinnamon

Ingredients for garnishing:
1   brown onion
2   coriander leaves & mint leaves
3   fried cashew nut
4   Chandi ka waraq

Bring a large pot of water to boil and use enough water so all of the cauliflower can be immersed in it. Add salt, turmeric and chilli and blanch/cook the whole cauliflower.

Cover and cook for 4 minutes on each side (top and bottom, flip after 4 minutes).
Remove from water,  wipe dry and keep it aside. (Don’t over boil the cauliflower, it should remain  a bit solid and in shape) and fry.

Grind ginger and garlic into a fine paste, slice the onion and fry until golden brown and roast cashews and chironji in a little oil until golden brown and blanch the tomatoes into hot water.

Make the paste  (fried onion, fried cashew, chironji and blanched tomato and yoghurt) in a heavy bottom pan heat oil, add whole garam masala (cloves, green cardamom, cinnamon), and until they crackle.

Add coriander powder, red chilli powder and ginger-garlic paste Stir well. Add the paste and garam masala and let it cook for 10 min. when liquid to get rid of excess floating fat. add one cup of water and cook for again 10 min. Add the mitha ittar and kewra water.