| Prepare the cauliflower | |
2 heads of cauliflower (800g each) |
Cut 6 chunky cauliflower slices, straight through the stalks, around 2.5cm thick. Season the cauliflower slices all over with sea salt and leave aside (this will draw out the natural moisture). |
| Make the chilli pickle dip | |
3 fresh mixed-colour chillies 3 limes, (reserve 1 for dressing) |
Finely slice the chillies and place them in a bowl with a pinch of salt. Finely grate over the zest of 2 of the limes, then squeeze over the juice and leave to lightly pickle. |
| Coat and bake the cauliflower | |
100g plain flour 3 large eggs 200g fine breadcrumbs |
Put the flour into one bowl, beat the eggs in another, and tip the breadcrumbs into a third. Coat the cauliflower slices first in the flour, then in the beaten egg, then finally, press and coat in the breadcrumbs. Place on an oiled baking tray and push down to compact. Bake at 180C for 45 minutes , or until golden and crisp. |
| Make the katsu curry sauce in a large pan | |
1 onion, chopped 4 cloves of garlic, chopped 5cm piece of ginger, chopped 1 carrot, diced 30g fresh coriander (stalks only) chopped 1 tbsp olive oil 1 heaped teaspoon garam masala 1 teaspoon ground turmeric |
Fry in a large pan on a medium heat with 1 tablespoon of oil and the spices for 15 minutes, stirring regularly. |
|
50g plain flour 3 teaspoons mango chutney 1 litre boiling water Salt and pepper |
Stir in the flour and the mango chutney, followed by the 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. |
Finally Plate up the cauliflower with the curry sauce, serve with rice, and dress with the chilli pickle, lime wedges and the coriander leaves |
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