Cauliflower Vindaloo Steak

14 Feb

This traditional Goan recipe of vindaloo is for all the vegetarians who have wanted to try the vindaloo curry but never knew as to what would be a good substitute for  meat. I got inspired to do this recipe after watching the Living Well Network. Since tomato was used as the base for the recipe I decided to add a bit of spice but making it with Vindaloo Masala .

This recipe works  more as a entrée’ then as a side. If you are a converted vegetarian or vegan than you can add the typical side of a good steak like I did, mashed potatoes and spiced caramelized onions. This is surely to be vegetarian heaven if I may say so.

Do note that you will need a large shallow pan so to easily lay the cauliflower steaks. It’s the most easiest of all recipe perfect for the busy weeknight or lazy weekends.


Ingredients for Cauliflower Vindaloo Steak.

1 medium-sized cauliflower ( gives about 3-4 steaks of 3/4 inch size)
2 tbsp of vindaloo paste | Goan Imports
1 can of diced tomatoes or puree
1/2 cup water
1/2 tsp of sugar
Salt to taste


Cauliflower steaks about 3/4 inch thick.


  • Warm up the oil add the vindaloo paste and saute for 15-20 second then add the canned tomato. Saute for 2-3 minutes.
  • Add the sugar, water and salt to taste. Next lay the cauliflower in pan without over crowding it.
  • Cover and cook for 20-25 minutes covered on medium heat till cauliflower is soften. Take off the lid so that the sauce thicken.
  • Serve the cauliflower vindaloo steak on a bed of mashed potatoes and spiced caramelized onions.

Cauliflower Vindaloo Steak with Mashed Potatoes and Spiced Caramelized Onions

Visit us @ Goan Imports

Like Us @ Goan Imports


19 Responses to “Cauliflower Vindaloo Steak”

  1. Aruna Panangipally February 20, 2014 at 10:51 pm #

    Sounds delicious!

    • Nandini February 21, 2014 at 10:22 am #

      Thanks Aruna 🙂

  2. MR March 6, 2014 at 7:10 am #

    I’ve eaten a bit of goan food and love it, but being vegetarian it’s hard to come by. I love where you give vegetarian options, going to try more goan vegetarian stuff from now on,, thanks,

    • Nandini March 6, 2014 at 1:46 pm #

      Thanks M, I do agree, its hard to find too many vegetarian recipes in Goan cuisine. A lot of my vegetarian friends have made that statement as well. So I have been working on adding more vegetarian recipes to my site. Thanks for stopping by.

  3. annetbell March 7, 2014 at 10:30 am #

    I fell in love with all things gobi while in India. And I am almost total veg now after my Indian trip. Sometimes I eat a bit of meat, but I made lots of cow friends walking the streets!

    • Nandini March 7, 2014 at 12:30 pm #

      You are funny Anne :-). Yes the cow’s in India you can’t miss them. They are everywhere. My husband and I have cut down a lot on meat as well.

      • annetbell March 7, 2014 at 1:52 pm #

        I think it is healthier and certainly for the animals !

  4. durgakarthik March 22, 2014 at 3:51 am #

    Hi Thanks for following mine.Urs look attractive.One of my konkani friend from Goa taught me a vegetable recipe ingredients and dal and potato The paste consists of tamarind,coconut,onion,garlic and one more.i forgot the method but cannot forget the taste.If u know that do share here.Thanks.

  5. Tracey March 29, 2014 at 4:01 pm #

    Yum. I love cauliflower with vindaloo. Thanks for stopping by
    And I’ll check out your imports.

    • Nandini March 29, 2014 at 7:15 pm #

      Thank you Tracey 🙂

  6. farmersheart April 3, 2014 at 11:28 pm #

    Looks delicious! I may be drooling.

    • Nandini April 4, 2014 at 1:24 pm #

      Thank You farmersheart 🙂

  7. mabel60 April 12, 2014 at 12:16 pm #

    Looks really good – must try it soon. mabel

    • Nandini April 12, 2014 at 4:17 pm #

      Thank You Mabel, I hope you do try it 🙂

  8. n6verma April 24, 2014 at 8:54 pm #

    Sounds yummy- will def try it.
    Where do u get the vindaloo paste from? I mean what aisle in the Indian market.


  1. The Spice of Life – Chillies – CHEFinBERLIN - September 12, 2014

    […] their flavour in cuisines around the world. What would Mole Poblano from Mexico be without them? Or Vindaloo from Goa without dried hot red chillies? Imagine China without Sichuan peppers. The Sichuanese […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: