Whole Roasted Cauliflower
By OcadoLife
Published on 06 March 2026
Known as gobi massalam, this vegetarian Whole Roasted Cauliflower from chef and food writer Romy Gill is a super-easy riot of flavours and textures, served with a richly spiced gravy. Simply add some fluffy rice or warm flatbreads for feasting with next to no effort, or serve it as a statement side for roast chicken or fish. Time and servings
1 hr 10 minsTotal time
6Servings
10 minsPrep time
1 hrCooking time
Ingredients
- 1 extra-large cauliflower
- 2 echalion shallots (approx. 140g), roughly chopped
- 4 large garlic cloves
- 5cm (20g) piece ginger, roughly chopped
- 4 (approx.) green finger chillies
- 20g fresh coriander, roughly chopped
- 40g cashew nuts
- 1 tsp turmeric
- ½ lemon, juiced
- 1 tsp salt
- 1 tsp ground black pepper
- 3 tbsp sunflower oil
- 600g (approx.) cooked rice or 6 flatbreads, to serve (optional)
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Place the cauliflower in a roasting tin.Step 2
Combine the shallots, garlic, ginger, chillies, fresh coriander, cashews, turmeric, ground coriander, lemon juice, salt and pepper in a high-speed blender. Add 75ml water and 1 tbsp of the oil and blitz to a fine paste. Add a splash more water if needed.Step 3
Rub the paste over the cauliflower, ensuring it gets into all the nooks and crannies. Drizzle with the remaining oil, then pour 100ml water into the base of the tin. Place the tin on the middle shelf of the oven and roast for 35 mins.Step 4
Pull out the oven shelf and carefully pour another 100ml water into the base of the tin. Continue cooking for a further 25 mins or until the cauliflower is tender when pierced with a knife. Serve the cauliflower with any juices from the tin spooned over, alongside rice or flatbreads, if liked.