Bhuna Gobi Recipe

Prepare cauliflower

Remove outer leaves and trim stem so the head sits flat. Cut into 1.5–2 cm (about 3/4 inch) thick steaks or break into large florets, keeping pieces substantial so they don’t fall apart under high heat.

Season

Brush both sides of the cauliflower pieces with 2 tbs vegetable oil. In a small bowl combine garam masala, smoked paprika, kosher salt and black pepper; sprinkle evenly over both sides.

Char

If you have a Josper or very hot charcoal or gas grill: preheat to highest heat. Grill cauliflower directly over high heat until deeply charred and tender when pierced, 6–10 minutes per side depending on thickness. For stovetop/oven: preheat broiler to high and place on a cast-iron skillet or sheet pan under broiler about 6–8 minutes per side, watching closely to develop dark char spots. Internal tenderness should be similar to roasted cauliflower (knife goes through with slight resistance).

Finish

Squeeze lemon over the charred pieces immediately and set aside, covered loosely with foil to keep warm.

Sweat aromatics

Heat 2 tbs vegetable oil in a medium saucepan over medium heat. Add the diced shallot and cook, stirring, until translucent, 3–4 minutes. Add minced garlic and grated ginger; cook 30–45 seconds until fragrant.

Build curry

Stir in 3 tbs green curry paste and 1 tsp ground coriander; cook 1–2 minutes to bloom the spices, stirring so the paste doesn’t stick.

Simmer

Pour in 400 ml coconut milk, scrape any paste from the bottom, and bring to a gentle simmer. Reduce heat to low and simmer 6–8 minutes to meld flavors and thicken slightly.

Season & finish

Stir in 1 tbs light soy sauce, 1 tsp brown sugar, 2 tbs lime juice, 2 tbs chopped Thai basil (if using), and 1 tsp salt. Taste and adjust seasoning with more salt or lime juice as needed. Keep warm until plating.

Cook broccoli

Bring a pot of salted water to a simmer (or use steaming basket). Add broccoli florets and cook until very tender and bright green, 6–8 minutes. Drain well and reserve 60 ml of cooking water or use stock.

Purée

Transfer hot broccoli to a blender or food processor with 2 tbs unsalted butter, 60 ml vegetable stock (or reserved water), lemon zest, 1 tsp salt and 1/2 tsp black pepper. Purée until completely smooth, adding up to 2–3 tbs more liquid if needed to reach a silky spoonable consistency. Taste and adjust seasoning.

Keep warm

Pass through a fine-mesh sieve for extra silkiness if desired, then keep warm until plating.

To plate, spread a generous spoonful of warm broccoli purée onto the center of each plate to form a base. Arrange the charred cauliflower pieces atop the purée. Spoon warm green curry sauce around and slightly over the cauliflower (use less if you prefer the purée to remain prominent).

Finish with a scattering of micro cilantro or cilantro leaves, a sprinkle of toasted sesame seeds and a light drizzle of chili oil if using. Serve immediately.