Cauliflower Katsu with Curry Sauce, Fluffy Rice and Lime -Pickled Chillies

The Vegetable:
Cauliflower is one of several veges in the Brassicaceae (mustard family).
Typically only the head is eaten – the edible white flesh is called the” curd”. Cauliflower heads resemble those in broccoli,
which differs in having flower buds as the edible portion.
Brassica oreacea also includes broccoli, Brussel sprouts, cabbage, collard greens and kale, collectively called “cole” crops.
In the Middle Ages, early forms of cauliflower were associated with the Island of Cyprus, with the 12th and 13th century Arab botanists claiming its origins to be Cypriot.


The Dish:
Cauliflower Katsu with Curry Sauce, Fluffy Rice and Lime -Pickled Chillies
A vegetarian version of the ultimate Japanese comfort meal. Crispy breaded cauliflower steak, served with fluffy rice, thick
curry sauce and a zingy pickled chilli. This is a ticket bound for flavour town!!


The Ingredients:

serves 6

1 head of Cauliflower
3 mixed colour chillies
3 limes
150g plain flour
3 eggs
200g panko breadcrumbs
1 onion
4 cloves of garlic
5cm piece of ginger
2 carrots
1 bunch fresh coriander
olive oil
1 heaped teaspoon garam masala
1 teaspoon ground turmeric
3 teaspoons mango chutney
450gms basmati rice


The How To:
Preheat oven to 180C.
Cut 6 chunky cauliflower slices, straight through the stalks, about 3cm thick.
Season cauliflower slices all over with salt to draw out moisture and leave aside.
Meanwhile, finely slice chillies and place in a bowl with a pinch of salt, zest of 2 limes, then squeeze juice over and leave to lightly pickle.

Put 110g of the flour into one bowl, beat eggs in another, and tip the breadcrumbs into the third.

Coat the cauliflower slices in the flour, dunk in the beaten egg, then dip, press and coat with the breadcrumbs.

Place on a well oiled baking tray and push down to compact. Bake for 45 mins or until golden and crisp.

Meanwhile, peel and chop the onion, garlic, ginger and carrot, then finely chop with the coriander stalks, reserving the leaves.

Fry in a large pan on medium heat with 1 tablespoon of oil and the spices for 15 minutes, stiring regularly.

Stir in 50g flour and the mango chutney, followed by 1 litre of boiling water.
Whisk together then simmer for 15 minutes or until thick.

Taste and season to your liking with salt and pepper.
Cook rice according to the packet instruction then drain.

Serve the rice and sauce with the crispy cauliflower, chilli pickle, lime wedges and coriander leaves,

Yum it up!!

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