Rich, creamy and indulgent, this cauliflower Xacuti is a delicious and healthy twist on the classic Goan curry.
Make sure you let the powdered spices and the onion paste cook well in the pan before you add in the cauliflower.
I used vinegar to add that bit of tanginess to the curry, but you can easily swap that and use some tamarind paste if you have that at hand.
Since this is a Goan curry, it is meant to be a bit spicy. If you want to tone down the spice, you can reduce the amount of chillies that you’re adding in.