Cauliflower Katsu Recipe
This works as a delicious side dish to accompany a range of cuisines. This underrated vegetable is so tasty roasted, especially if you go for crispy burnt edges!
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Ingredients
- 1 large cauliflower
- 250 g cooked chickpeas
- 2 tbsp’s rapeseed or vegetable oil
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1 large thumb of ginger peeled and grated
- 1 tbsp organic turmeric
- 1 tbsp curry powder
- 300 ml organic vegetable bouillon
- 200 ml organic coconut milk
- 1 tbsp soy sauce
- 1 tsp organic brown sugar
- natural fine sea salt
- organic cracked black pepper
Instructions
- Cut the cauliflower into approximately 3cm pieces, place into a baking tray and drizzle with 1 tbsp of oil and season with salt and pepper.
- Place in an oven at 220c and roast for 25 minutes or until golden brown (turning over the cauliflower every 5 minutes).
- Add the chickpeas and roast for a further 5 minutes.
- To make the katsu sauce, fry the onion in 1 tbsp of vegetable oil on a medium heat for 2 minutes.
- Add the garlic and ginger and cook for a further 2 minutes.
- Next add the turmeric and curry powder and cook for 1 minute.
- Add the vegetable stock, bring to the boil and simmer gently for 25 minutes.
- Now add the coconut milk, soy sauce and sugar.
- Blitz with a stick blender and gently heat for 5 minutes taking care to not boil the sauce so the coconut milk doesn’t curdle.
- Serve your roasted cauliflower and chickpeas with rice and drizzle with the Katsu sauce.
Comments & Ratings
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This is so tasty!