Name: Cauliflower katsu curry
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: Serves 4-6
Cuisine: Japanese
Ingredients: 400ml coconut milk; 2 limes juiced, plus lime wedges to serve; 2 garlic cloves finely chopped; 2 medium cauliflower; 200g plain flour; 200g panko breadcrumbs; coconut oil for drizzling; 400g cooked brown basmati rice to serve; coriander leaves to serve (optional); 2 carrots peeled into ribbons using a vegetable peeler; 400g can chickpeas rinsed and drained; ½ tsp cumin seeds; 100ml cider vinegar; 2 tbsp caster sugar; 1 tbsp coconut oil; 2 onions roughly chopped; 2 carrots roughly chopped; 1 celery stick optional; 3 garlic cloves finely chopped; 25g ginger peeled and finely chopped; 2 tbsp mild or medium curry powder; 1 tsp ground turmeric; 400ml coconut milk; 1 lime juiced

400ml coconut milk
2 limes
juiced, plus lime wedges to serve
2 garlic cloves
finely chopped
2 medium cauliflower
200g plain flour
200g panko breadcrumbs
coconut oil
for drizzling
400g cooked brown basmati rice
to serve
coriander leaves
to serve (optional)

For the pickled salad

2 carrots
peeled into ribbons using a vegetable peeler
400g can chickpeas
rinsed and drained
½ tsp cumin seeds
100ml cider vinegar
2 tbsp caster sugar

For the curry sauce

1 tbsp coconut oil
2 onions
roughly chopped
2 carrots
roughly chopped
1 celery stick
optional
3 garlic cloves
finely chopped
25g ginger
peeled and finely chopped
2 tbsp mild or medium curry powder
1 tsp ground turmeric
400ml coconut milk
1 lime
juiced

Method

step 1
Start by making the pickled salad. Tip all the ingredients into a pan with 1 tsp sea salt and bring to the boil over a medium heat. Remove from the heat, tip into a bowl and cover until needed.
step 2
Combine the coconut milk, lime juice, garlic and 2 tsp salt in a wide, deep dish to make a marinade. Cut two 2.5cm steaks from the middle of each cauliflower, slicing through the central stalk so they hold together. Place the steaks and any large florets into the marinade, rubbing it in so they’re well-coated. Cover and leave at room temperature until needed. The steaks can be put in the marinade up to 2 hrs ahead.
step 3
Heat the oven to 220C/200C fan/gas 7. Sprinkle the flour onto a plate and the breadcrumbs onto another. Shake off any excess marinade from the cauliflower steaks, place in the flour and turn to coat evenly. Return the steaks to the marinade, then turn to coat in the breadcrumbs. Arrange on a baking tray lined with baking parchment and drizzle with a little coconut oil. Bake for 35-40 mins until browned, turning over halfway through the cooking time.
step 4
Meanwhile, make the sauce. Heat the oil in a large saucepan over a medium heat and fry the onions, carrots and celery (if using) for 8-10 mins until softened. Boil the kettle, then add the garlic, ginger, curry powder and turmeric to the fried veg and stir for 2-3 mins. Pour in the coconut milk, lime juice and 100ml hot water from the kettle. Season, reduce the heat to low and simmer for 20 mins.
step 5
Blitz the sauce until smooth using a hand blender, or a jug blender. If it’s too thick, add a little more water. Season and keep warm. Drain the salad, discarding the pickling liquid.
step 6
Divide the rice between plates, then top with the curry sauce and katsu cauliflower. Serve with the pickled salad, plenty of lime wedges for squeezing over, plus a sprinkling of coriander and a grinding of black pepper, if you like.