Vegan Whole Cauliflower Katsu BOSHTV

Whole Cauliflower Katsu

  • Super simple
  • 1:30 h
  • 18 ingredients

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: 4

Ingredients

For the katsu sauce

  • 1 large onion
  • 2 medium carrots
  • 30g ginger
  • 3 garlic cloves
  • 1 tbsp curry powder
  • ½ tbsp garam masala
  • 500ml vegetable stock
  • 1 tbsp soy sauce
  • 1 tsp maple syrup
  • 1 lime
  • Salt and pepper

For the cauliflower

  • 1 large cauliflower
  • 30g plant-based butter
  • olive oil
  • flakey salt

For the pickles and herb salad

  • 1 red onion
  • ¼ head white cabbage
  • handful of coriander
  • 2 tbsp apple cider vinegar
  • flakey salt

To serve

  • basmati rice
  • chapati or flatbread

Before you start

Kettle boiled | Oven preheated to 180 fan | Microplane | Frying pan | Blender or food processor

Step 1

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.

Ingredients

  • 1 large cauliflower
  • 30g plant-based butter
  • olive oil
  • flakey salt

Step 2

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.

Ingredients

  • 1 red onion
  • ¼ head white cabbage
  • handful of coriander
  • 2 tbsp apple cider vinegar
  • flakey salt

Step 3

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.

Ingredients

  • 1 large onion
  • 2 medium carrots
  • 30g ginger
  • 3 garlic cloves
  • 1 tbsp curry powder
  • ½ tbsp garam masala
  • 500ml vegetable stock
  • 1 tbsp soy sauce
  • 1 tsp maple syrup
  • 1 lime
  • Salt and pepper

Step 4

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.

Ingredients

  • basmati rice
  • chapati or flatbread