This baked cauliflower is a show stopping dish that I had for the first time, decades ago, when I was still dating the Ol’ Bird and we were oh so young and clueless. My mother-in-law had served it for a meal and I was beyond impressed as I had never seen or tasted anything like it. I never attempted to make it nor asked her to make it again but thought of it often. Recently, the Ol’ Bird decided to try it out and asked his sister for the recipe. We tried it quite a few times and now I think he is satisfied with the taste of the sauce, the tenderness of the cauliflower as well as the amount of time it needs to be baked. Although there are several steps involved, the recipe is fairly simple so do give it a try.

In Indian kitchens, cauliflower, mostly, is made into a curry or added to rice or stuffed into parathas. Often paired with peas and potatoes in curries, it can be made into a dry sabzi like aloo gobi or into a curry with gravy like a cauliflower rassa. But cooking it whole, like this recipe here, definitely allows this vegetable to shine in a starring role.

There are a couple of steps to this recipe that require steaming and baking but it is fairly simple. You will need a pan, or instant pot that will accommodate the whole cauliflower. I usually buy a medium sized cauliflower head for this recipe and avoid the to large or to small ones. I also make extra tomato sauce to serve on top as needed.

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Step by Step

1. STEAM THE CAULIFLOWER
2. Choose a medium sized cauliflower head and trim off the leaves and most of the stalk till the cauliflower can rest evenly on a plate.
3. Steam the entire cauliflower by any of the methods below:
   • Add 1″ water and 1 tsp salt in a wide pan and bring it to a boil. Then place the whole head of cauliflower, stem side down and cover with a lid. Reduce the heat and let the cauliflower steam. Cook the cauliflower till you can easily pierce it with a knife (about 10-12 minutes). Remove the head carefully and place in an oven safe wide bowl or pan. Set aside.
   • Add 1 cup water and 1 tsp salt to an instant pot, place the trivet inside and the cauliflower on top of the trivet, stem side down. Cook on Manual, High Pressure for 2 mins, manually release the pressure and remove the head carefully. Place in an oven safe wide bowl or pan. Set aside.

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4. PREPARE THE TOMATO SAUCE
5. Take 4-5 large ripe tomatoes, wash and chop them finely
6. Take 1″ ginger, peel and thinly slice it
7. Take 2-4 (to taste) whole green chillies, slit them down the middle
8. Heat 2 tsp oil in a pan
9. Add 2 tsp nigella seeds (kalonji) or substitute with cumin seeds
10. Add the green chillies and ginger, sauté till the ginger is lightly browned
11. Then add the tomatoes and stir
12. Add 2 tsp salt (to taste, you can always add more later)
13. Allow the tomatoes to cook on a low flame till the tomatoes are completely cooked and soft
14. Then add 1/2 cup of raisins and 4 tsp sugar (to taste). I don’t like this sauce overly sweet but just enough to counter the tartness of the tomatoes.
15. Once the sugar is completely dissolved turn off the heat, the sauce is done.

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16. BAKE THE CAULIFLOWER
17. Spoon the sauce using a ladle on top of the steamed cauliflower until it is completely covered with the sauce.
18. Heat your oven to 350 deg C and place the cauliflower covered with the sauce on the middle shelf and bake for 15 minutes.
19. Turn off the oven and turn on the broiler mode, this is an optional step as I like the sauce a teeny bit caramelized.
20. Broil the cauliflower for 4-5 mins till the sauce caramelizes just a little bit.
21. Remove from the oven and let stand for 5-10 minutes.
22. You can cut the cauliflower into wedges for serving and scoop some additional sauce on top.
23. Serve hot with plain rice, rotis, bread or any type of of a side salad.