Whole Cauliflower Katsu
If you think cauliflower is boring, then the problem really isn't the cauliflower.
We've taken cauli to a whole new level with this smooth and silky katsu curry sauce. It's the ideal companion for a perfectly roasted cauliflower, and the herb and pickle salad is the icing on the cake. The perfect centrepiece for your next plant-based dinner party - you will not regret giving this one a try.
Serves
Ingredients
For the katsu sauce
<item-todo-done>1 large onion<item-todo-done><item-todo-done>2 medium carrots<item-todo-done><item-todo-done>30g ginger<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>1 tbsp curry powder<item-todo-done><item-todo-done>½ tbsp garam masala<item-todo-done><item-todo-done>500ml vegetable stock<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done>1 tsp maple syrup<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>
For the cauliflower
<item-todo-done>1 large cauliflower<item-todo-done><item-todo-done>30g plant-based butter<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> flakey salt<item-todo-done>
For the pickles and herb salad
<item-todo-done>1 red onion<item-todo-done><item-todo-done>¼ head white cabbage<item-todo-done><item-todo-done> handful of coriander<item-todo-done><item-todo-done>2 tbsp apple cider vinegar<item-todo-done><item-todo-done> flakey salt<item-todo-done>
To serve
<item-todo-done> basmati rice<item-todo-done><item-todo-done> chapati or flatbread<item-todo-done>
Before you start
Kettle boiled | Oven preheated to 180 fan | Microplane | Frying pan | Blender or food processor
For the cauliflower
- Bring a large pot of salted water to the boil.
- Lower the cauliflower, head side down, into the water.
- Boil for 6-8 minutes, until soft, the time will vary depending on the size of your cauliflower.
- Once soft, drain the cauliflower into a colander for 10 minutes, keeping it head side down, this is important so that the steam escapes from the cauliflower.
- Then transfer the cauliflower to a baking dish.
- Melt the butter and pour over the cauliflower, along with a generous drizzle of olive oil and a big pinch of flakey salt.
- Place in the oven for 50- 60 minutes until golden brown on the outside, and soft on the inside.
For the pickles and herb salad
- Finely slice the red onion and run it under boiling water, then add to a bowl with the vinegar, set to one side.
- Finely slice the cabbage and place in a separate bowl with a pinch of sea salt and massage for a few moments to soften.
- Chop the coriander, add to the cabbage.
- Set to one side.
Make the katsu sauce
- Finely chop the onion and carrots.
- Peel and grate the ginger and garlic.
- Cut the lime.
- Prepare the veg stock.
- Heat some oil in a pan over a medium heat, add the onions, carrots, and a big pinch of table salt, fry for 8-10 minutes, until the onion is translucent.
- Add the ginger and garlic, fry for 2 minutes.
- Next add the curry powder and garam masala, fry to release the aromas.
- Remove from heat and allow to cool for a few moments, then whizz up with some of the veg stock.
- Once smooth, pour back into the pan with the remaining veg stock, add the soy sauce, maple syrup and a big squeeze of lime juice.
- Keep warm until ready to serve.
Serve
- Drain the vinegar from the red onion and add to the cabbage/coriander.
- Transfer the cauliflower to a big serving dish, pour over the katsu sauce and top with the cabbage.