Crispy cauliflower katsu

Name: Crispy cauliflower katsu
Cook time: 75 min
Total time: 75 min
Yield: 6
Cuisine: Japanese
Ingredients: 2 heads of cauliflower (800g each); 3 fresh mixed-colour chillies; 3 limes; 150g plain flour; 3 large free-range eggs; 200g fine breadcrumbs; 1 onion; 4 cloves of garlic; 5cm piece of ginger; 1 carrot; 1 bunch of fresh coriander (30g); olive oil; 1 heaped teaspoon garam masala; 1 teaspoon ground turmeric; 3 teaspoons mango chutney; 450g basmati rice

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

Vegetarian Dairy-free

1 hr 15 mins

Not Too Tricky

serves 6

About the recipe

Veg, p14

nutrition per serving

Calories

32%

Fat

13%

Saturates

10%

Sugars

18%

Salt

25%

Protein

47%

Carbs

46%

Fibre

of an adult’s reference intake

Recipe From

Veg

By Jamie Oliver

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Ingredients

2 heads of cauliflower (800g each)

3 fresh mixed-colour chillies

3 limes

150g plain flour

3 large free-range eggs

200g fine breadcrumbs

1 onion

4 cloves of garlic

5cm piece of ginger

1 carrot

1 bunch of fresh coriander (30g)

olive oil

1 heaped teaspoon garam masala

1 teaspoon ground turmeric

3 teaspoons mango chutney

450g basmati rice

Top Tip

For that 1980s retro feel, mould the rice in small bowls like I've done here – it's pointless, but fun!

Method

Find the recipe!

For the full recipe, head to page 14 of Veg.

Tags

Veg cookbook Cauliflower Vegetarian Dairy-free Japanese-style

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