Name: Spicy Vindaloo Sauce with Roasted Cauliflower
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: 2 teaspoons coriander seeds (or 1 ½ teaspoon ground); 3 teaspoons cumin seeds (or 1 teaspoon ground); 4 whole cloves (or 1/4 teaspoon ground); ½ teaspoon cardamom seeds (or ½ teaspoon ground); 1 teaspoon fenugreek seeds (or ½ teaspoon fenugreek powder); ½ teaspoon whole black peppercorns (or 3/4 teaspoon ground); 10 cloves garlic, peeled and cut in half; 2 tablespoons ginger, minced; 1-2 tablespoons smoked paprika; 2 tablespoons sweet paprika; 1-2 teaspoons Indian chili powder (adjust to taste); 2 teaspoons ground cinnamon; ½ teaspoon turmeric powder; 1 teaspoon coconut sugar (or date sugar); 7 tablespoons apple cider vinegar; 1 large cauliflower head, cut into florets; Salt and pepper, to taste; 1 medium onion, cut in half and sliced; 2 teaspoons ginger, minced; 4 cloves garlic, minced; 1 ½ teaspoon black mustard seeds (or yellow mustard seeds); 1 ½ teaspoons garam masala; 2 tablespoons tomato paste; 2 cups vegetable broth

Description

A flavorful and healthy twist on the classic vindaloo, featuring roasted cauliflower and a rich, spicy sauce.

Ingredients

Scale

2 teaspoons coriander seeds (or 1 ½ teaspoon ground)
3 teaspoons cumin seeds (or 1 teaspoon ground)
4 whole cloves (or 1/4 teaspoon ground)
½ teaspoon cardamom seeds (or ½ teaspoon ground)
1 teaspoon fenugreek seeds (or ½ teaspoon fenugreek powder)
½ teaspoon whole black peppercorns (or 3/4 teaspoon ground)
10 cloves garlic, peeled and cut in half
2 tablespoons ginger, minced
1–2 tablespoons smoked paprika
2 tablespoons sweet paprika
1–2 teaspoons Indian chili powder (adjust to taste)
2 teaspoons ground cinnamon
½ teaspoon turmeric powder
1 teaspoon coconut sugar (or date sugar)
7 tablespoons apple cider vinegar
1 large cauliflower head, cut into florets
Salt and pepper, to taste
1 medium onion, cut in half and sliced
2 teaspoons ginger, minced
4 cloves garlic, minced
1 ½ teaspoon black mustard seeds (or yellow mustard seeds)
1 ½ teaspoons garam masala
2 tablespoons tomato paste
2 cups vegetable broth

Instructions

Add all the whole spices into a spice grinder and grind them into a fine powder. Blend in garlic, ginger, dry spices, sugar, and vinegar until smooth.
Preheat the oven to 425°F (220°C) and roast the cauliflower florets for about 20 minutes, until tender and brown.
In a medium pot, sauté onions until softened, then add garlic, ginger, mustard seeds, turmeric, and garam masala.
Mix in tomato paste and vindaloo paste, pour in vegetable broth, and simmer until thickened.
Stir in the roasted cauliflower and serve hot with rice or naan, garnished with lemon slices.

Notes

Adjust the chili powder to customize the heat level to your liking. Store leftovers in an airtight container in the fridge for up to 4 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 3g
Sodium: 350mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 7g
Cholesterol: 0mg

Keywords: vindaloo, roasted cauliflower, Indian cuisine, vegetarian recipes, healthy meals