For this dish we simmer lentils or chick peas in our spicy and tart Vindaloo sauce and serve it over roasted Cauliflower steaks and garnish with nuts and aromatics. It tastes as amazing as it looks! —MasalaMama
cauliflower, stems removed, sliced into ¾ inch thick steaks
cooked black lentils or chickpeas
chopped peanuts, for garnish
Chopped fresh parsley and mint, for garnish
Salt and pepper
In This Recipe
Preheat oven to 450°. On a lined baking sheet arrange the cauliflower steaks in a single layer and drizzle with olive oil on both sides. Season the cauliflower steaks with salt and pepper and roast for 30-35 minutes, flipping once halfway through.
Heat Masala Mama Vindaloo Sauce in a small sauce pan. Stir in the lentils/chickpeas. Adjust salt to taste and keep warm until the cauliflower steaks are cooked through.
Arrange the cauliflower steaks on a platter and spoon the Vindaloo lentils/beans over the top, garnish with chopped peanuts, parsley, and mint, and serve.