cauliflower steaks with vindaloo lentils
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!
Prep time: 10 minutes
Active cook time: 10 minutes
Inactive time: 35 minutes
Difficulty: Medium
Serves: 4
Ingredients
1 jar Masala Mama Vindaloo Sauce
1 large head of cauliflower, stem removed, sliced into ¾ inch thick steaks
2 tablespoons olive oil
1 cup cooked black lentils or chickpeas
¼ cup chopped peanuts
Chopped fresh parsley and mint, for garnish
Salt and pepper
Directions
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.
*Use 2 tablespoons of stock or water to rinse out any remaining sauce in the jar and add.