Nut butter-roasted cauliflower (Badami gobi musallam) from Great British Chefs - Chef Recipes by Mallika Basu

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Notes about this recipe

  • billcranecos on October 26, 2025

    As another has pointed out, the cauliflower is undercooked even after 80 minutes baking time. The curry paste did not need water added at the halfway point, and the flavor of the paste is so-so (even after adding salt). This dish was lots of effort for not much reward.

  • wkhull on June 25, 2023

    The curry base was very tasty, but the "large" cauliflower was undercooked after following recipe instructions faithfully. (I did use a rather large specimen of cauliflower.) I did not have cashew butter on hand, so double the almond butter. No water was needed after the initial baking, as it would have made the sauce too thin. When making again, I will cut the cauliflower into florets for quicker bake time and ease of serving in the end.

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