Whole Cauliflower Katsu

Super simple
Super simple
Super simple
Super simple
1:30 h

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.

Start cooking ➞




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.


  • 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.

Cost per portion


CO2e per portion

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