Pork Vindaloo Over Riced Cauliflower

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Pork Vindaloo Over Riced Cauliflower

Vindaloos are the Goan curries that have been influenced by the Portuguese in their use of wine or vinegar. And the pork, of course, is another thing that the region inherited from the Portuguese. These stews are tart and sweet, and loaded with chili. Often in Indian restaurants vindaloos will have potatoes, but this is an error of interpretation, I am told (‘aloo’ does mean potato, but the original name of the dish is ‘Carne de Vinha d’Alhos’ – meat with wine and garlic), and the original recipe doesn’t include potatoes. I did add them though, because my vindaloo paste came out too spicy.

In any event – the substitution of rice with riced cauliflower loaded with garlic and green onion work out successfully! If you are tired of rice (which is a rare happening for me), cauliflower is a good alternative.

Followed this approximately: http://www.epicurious.com/recipes/member/views/pork-vindaloo-1203141

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