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Katsu cauliflower with tonkatsu sauce
Serves 2-3 Starters and mains
Ingredients
- 1 large head cauliflower
- 200ml almond or soya milk
- 1⁄2tsp garlic powder
- 1⁄2tsp onion powder
- 1⁄2tbsp cornflour
- 1⁄2tsp salt
- 100g plain flour
- 100g panko breadcrumbs
- oil for shallow-frying (vegetable, groundnut or coconut)
For the sauce
- 1tbsp light soy sauce
- 1⁄4tsp garlic powder
- 100ml tomato ketchup
- 3tbsp Worcestershire sauce
- 2tbsp white or brown sugar
You will need
- cook's digital thermometer
Method
In a large bowl, mix together all of the sauce ingredients.
Remove the leaves and stalk from the cauliflower, then slice the head into 4cm-thick steaks.
In a large bowl, mix together the almond or soya milk, garlic powder, onion powder, cornflour, salt and plain flour and mix well to create a smooth, pouring- consistency batter. Spread out the panko breadcrumbs on a large plate. Dip the cauliflower steaks into the batter and then coat with panko breadcrumbs, pressing down to ensure the crumbs stick.
Pour enough oil to deep-fry
the cauliflower steaks into a large
saucepan and heat to 170C.
Carefully lower in the cauliflower
steaks and fry for 5 minutes on
each side, or until tender and
golden brown. Transfer to a wire
rack or kitchen paper to drain.
Slice each steak into slices and serve with the tonkatsu sauce.
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