Made with fragrant katsu curry sauce and topped with pickled onion and cabbage, this whole roasted cauliflower is a simple yet exciting dish that makes for a great dinner-time centerpiece.
Ingredients
For the katsu sauce
- 1 large onion
- 2 medium carrots
- 30 grams ginger
- 3 garlic cloves
- 1 tbsp curry powder
- ½ tbsp garam masala
- 500 ml vegetable stock
- 1 tbsp soy sauce
- 1 tsp maple syrup
- 1 lime
- salt and pepper to taste
For the cauliflower
- 1 large cauliflower
- 30 grams plant-based butter
- olive oil
- flakey salt
For the pickle and herb salad
- 1 red onion
- ¼ head white cabbage
- handful of coriander
- 2 tbp apple cider vinegar
- flakey salt
Instructions
For the cauliflower
- Bring a large pot of salted water to the boil.
- Lower the cauliflower, head side down, into the water.
- Boil for 6-8 minutes until soft. The time will vary depending on the size of your cauliflower.
- Once soft, drain the cauliflower into a colander for 20 minutes, keeping it head side down. This is important so that the steam escapes from the cauliflower.
- Then, transfer the cauliflower to a baking dish.
- Melt the butter and pour over the cauliflower, along with a generous drizzle of olive oil and a big pinch of flakey salt.
- Place in the oven for 50-60 minutes until golden brown on the outside and soft on the inside.
For the pickle and herb salad
- Finely slice the red onion and run it under boiling water, then add to a bowl with the vinegar and set to one side.
- Finely slice the cabbage, then place it in a separate bowl with a pinch of sea salt and massage for a few moments to soften.
- Chop the coriander and add to the cabbage.
- Set to one side.
For the katsu sauce
- Finely chop the onion and carrots.
- Peel and grate the ginger and garlic.
- Cut the lime.
- Prepare the vegetable stock if dehydrated by adding to 500ml hot water or have your ready-made vegetable stock on hand.
- Heat some oil in a pan over medium heat, add the onions, carrots, and a big pinch of table salt, and fry for 8-10 minutes until the onion is translucent.
- Add the ginger and garlic, and fry for 2 minutes.
- Next, add the curry powder and garam masala. Fry to release the aromas.
- Remove from heat and allow to cool for a few moments, then whizz up with some of the vegetable stock.
- Once smooth, pour back into the pan with the remaining vegetable stock, add the soy sauce, maple syrup, and a big squeeze of lime juice.
- Keep warm until ready to serve.
Serving
- Drain the vinegar from the red onion and add to the cabbage/coriander.
- Transfer the cauliflower to a big serving dish, pour over the katsu sauce, and top with the cabbage.
- Finally, you can add basmati rice, chapati, or flatbread to your meal.