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Crispy cauliflower katsu recipe


Light and delicate curry sauce, fluffy rice, lime-pickled chillies

 Tip: for that 1980s retro feel, mould the rice in small bowls like I’ve done here – it’s pointless, but fun!

 Prep 30 min
Cook 1 hr 15 min
Serves 6

 Energy 637kcal; fat 9.2g; sat fat 2g; protein 23.6g; carbs 120g; sugars 16g; salt 1.5g; fibre 10.4g

 2 heads cauliflower (800g each)
3 fresh mixed-colour chillies
Salt and black pepper
3 limes
150g plain flour
3 large free-range eggs
200g fine breadcrumbs
1 onion
4 garlic cloves
5cm piece ginger
1 carrot
1 bunch fresh coriander (30g), leaves and stalks separated
Olive oil
1 heaped tsp garam masala
1 tsp ground turmeric
3 tsp mango chutney
450g basmati rice

Heat the oven to 180C (160C fan)/350F/gas 4. Cut six chunky cauliflower slices, straight through the stalks, around 2.5cm thick (use up the leftover stalks by making my simple pickle). Season the cauliflower slices all over with sea salt and leave aside (this will draw out the natural moisture). Meanwhile, finely slice the chillies and place them in a bowl with a pinch of salt. Finely grate over the zest of two limes, then squeeze over the juice and leave to lightly pickle.

Put 100g of the flour into one bowl, beat the eggs in another, and tip the breadcrumbs into a third. Coat the cauliflower slices in the flour, dunk in the beaten egg, then dip, press and coat in the breadcrumbs. Place on an oiled baking tray and push down to compact. Bake for 45 minutes, or until golden and crisp.

Meanwhile, peel the onion, garlic, ginger and carrot, then finely chop with the coriander stalks, reserving the leaves. Fry in a large pan on a medium heat with a tablespoon of oil and the spices for 15 minutes, stirring regularly. Stir in 50g of flour and the mango chutney, followed by a litre of boiling water. Whisk together, then simmer for 15 minutes, or to your preferred consistency, stirring occasionally. Taste and season to perfection with salt and black pepper. Cook the rice according to the packet instructions, then drain. Serve the rice and sauce with the crispy cauliflower, chilli pickle, lime wedges and reserved coriander leaves.
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