Recheado Cauliflower steaks

While cauliflower has been the go-to product for most carbohydrate reduced diets, it can be a challenge to find new and exciting ways to serve up this fabulous vegetable.

In this easy to make recipe I have combined the basic Goa Red Masala that is used for coating or stuffing meats and fish and adapted it to the vegan kitchen.  Any leftover spice paste can be saved in the fridge and used later.

Because of cauliflower's high nutrition and fiber content it has many health benefits including  reducing blood pressure, strengthening the immune system, reducing the risk of cancer and  regulating blood sugar levels. https://www.healthline.com/nutrition/benefits-of-cauliflower

Ingredients

1 head of cauliflower
1-2 tablespoons of recheado paste

For the recheado paste
1 level teaspoon chilly powder ( reduce to taste)
2 heaped teaspoons paprika
1 level teaspoon cumin/jeera
1 heaped teaspoon garlic powder
1 heaped teaspoon ginger powder
1/2 teaspoon ground black pepper
Red wine Vinegar or Goa Vinegar

Method

Preheat the oven to 400 F

To make the masala paste

Put all the ground spices in a bowl.  Mix well. Add 1 tablespoon of red wine vinegar.  Mix to make a smooth paste.  Keep aside.

Cut the cauliflower lengthwise as shown.  Sprinkle with salt and pepper.

Using a basting brush the masala gently on both sides of the cauliflower.  Sprinkle with fine semolina (optional), leave out for gluten free diets .
Lightly spray with a kitchen oil.
Bake for about 15 minutes until cooked through and the coating is nicely browned. Do not let the cauliflower over cook.   Eat while hot accompanied with rice, or it can also be used in a sandwich.

Approximate nutritional value for 4 servings
calories 45.9/ total fat 1.4 g/ total carbohydrates 7.5 g/ total protein 2.8 g