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Roasted Cauliflower in White Gravy

Sonia Shringarpure
25 minutes
Prep Time
35 minutes
Cook Time
3 People
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ABOUT Roasted Cauliflower in White Gravy RECIPE

Cauliflower…hmmm…not the most liked vegetable (at least in my case :smile:) but looking at the health benefits of it with so many vitamins and minerals, it’s made at least once a week in my house.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Fusion
  • Simmering
  • Roasting
  • Blending
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 3

  1. For marinate:
  2. 1 head cauliflower
  3. 4 tbsp olive oil
  4. 1 tsp onion powder
  5. 1 tsp garlic powder
  6. 1 tsp red chili flakes
  7. 1 tsp dried parsley
  8. 1/2 tsp dried oregano
  9. Salt and pepper to taste
  10. For gravy:
  11. 1 onion sliced
  12. 3 green chilies chopped/ sliced
  13. 5 cloves garlic sliced
  14. 1/2″ ginger julienne
  15. 1 tsp red chilli flakes
  16. 2 tbsp almond/ cashew powder
  17. 1/2 tsp fennel powder
  18. 1 tsp coriander powder
  19. 1/2 tsp cumin powder
  20. 4 tbsp thick yogurt
  21. 1/2 cup milk
  22. 1/2 cup water
  23. 1/3 cup full cream
  24. 1 tsp kasoori methi powder
  25. Salt and pepper to taste
  26. 2 tbsp olive oil
  27. Tempering:
  28. 1 bay leaf
  29. 1/2 tsp kalonji (onion/ nigella seeds)
  30. 1/2 tsp cumin seeds
  31. 1/2 tsp fennel seeds


  1. For Cauliflower Roast:
  2. Preheat oven to 400 F (200 deg C).
  3. Wash cauliflower thoroughly in salted water. Drain water thoroughly and pat dry cauliflower with kitchen napkins.
  4. Cut cauliflower in thick slices (steaks). Marinate cauliflower steaks with the ingredients mentioned under marinade for 15 minutes at least.
  5. Line baking tray with oven proof parchment paper. Arrange cauliflower steaks on the tray including any loose florets.
  6. Bake in oven for 20-25 minutes flipping the cauliflower midway through baking time. Remove tray from oven and keep cauliflower aside.
  7. For gravy:
  8. Heat oil in nonstick pan.
  9. Add onions and green chilies and sauté till onions are translucent.
  10. Add ginger and garlic slices and cook till they soften and raw smell evaporates. Switch off gas and cool the mixture thoroughly.
  11. Blend the cooled onions with yogurt, milk and all the remaining spices till smooth purée is formed.
  12. Heat pan again and add little oil. Add the tempering to hot oil and let it splutter. Add the purée and stir constantly to prevent sticking to the pan.
  13. Add water, red chili flakes, kasoori methi powder and almond powder. Bring it to simmer.
  14. Add salt and pepper taste along with cream. Simmer for couple of minutes.
  15. Ladle gravy in serving dish. Arrange cauliflower over the gravy and serve hot with roti/ rice.

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Manisha Shukla
Manisha Shukla   Apr-22-2017

Looks very yummy.

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