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.
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
- 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.
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