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Whole Baked Cauliflower in Tomato Sauce

This baked cauliflower is a show stopping dish that you can serve to the vegetarians at your table. Smothered in a sweet and tangy tomato sauce with raisins, it can be served with a salad or with plain rice.
Prep Time30 minutes
Cook Time30 minutes
Course: Curry, Main Course, Sabzi
Cuisine: Indian
Keyword: baked whole cauliflower, cauliflower, raisin, raisins, tomato chutney, tomato sauce
Author: Madhavi

Equipment

  • Large pot for steaming or Instant Pot

Ingredients

  • 1 whole cauliflower, medium size
  • 4 large tomatoes
  • 1 inch ginger
  • 4 green chillies
  • 2 tsp nigella seeds (kalonji) substitute with cumin seeds
  • 2+1 tsp salt
  • 4 tsp sugar
  • 1/2 cup raisins
  • 2 tsp oil

Instructions

STEAM THE CAULIFLOWER

  • 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.
  • Steam the entire cauliflower by either of the methods below:
  • Add 1" water + 1 tsp salt in a wide pan and bring it to a boil. Then place the whole head of the trimmed 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. OR
  • Add 1 cup water + 1 tsp salt to an instant pot, place the trivet inside and the trimmed 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.

PREPARE THE TOMATO SAUCE

  • Take 4-5 large ripe tomatoes and chop them finely
    Take 1" ginger, peel and thinly sliced it
    Take 2-4 (to taste) whole green chillies and slit them down the middle
  • Heat 2 tsp oil in a pan
    Add 2 tsp nigella seeds (kalonji) or substitute with cumin seeds
    Add the green chillies and ginger, sauté till the ginger is lightly browned
    Then add the tomatoes and stir
  • Add 2 tsp salt (to taste, you can always add more later)
    Allow the tomatoes to cook on a low flame till the tomatoes are completely cooked and soft
  • Then add 1/2 cup raisins and 4 tbsp sugar (to taste)
    Once the sugar is completely dissolved turn off the heat; the sauce is done, set aside.

BAKE THE CAULIFLOWER

  • Spoon the sauce using a ladle on top of the steamed cauliflower until it is completely covered with the sauce.
  • Heat your oven to 350 deg C and place the cauliflower covered with the sauce on the middle shelf and bake for 15-20 minutes.
  • Turn off the oven and turn on the broiler mode, this is an optional step as I like the sauce a teeny bit caramelized.
    If you prefer not to broil the cauliflower then you can remove the baked cauliflower and let it stand 5-10 minutes before serving.
  • Broil the cauliflower for 4-5 mins till the sauce caramelizes just a little bit and tomatoes turn slightly brown.
  • Remove from the oven and let stand for 5-10 minutes.
  • You can cut the cauliflower into wedges for serving and scoop some additional sauce on top.
  • Serve hot with rice , rotis, bread or any type of of a side salad.