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Main Dishes

Katsu-style cauliflower



Katsu-style cauliflower

Nothing goes to waste in this katsu-style baked cauliflower – even the leaves end up in the sauce! This is a delicious vegan main course.




For the cauliflower

  • 2 heaped tbsp smooth peanut butter
  • 3 tbsp medium curry powder
  • 3 tbsp rapeseed oil, plus extra for drizzling
  • 2 tsp maple syrup
  • 1 medium to large cauliflower, leaves removed and reserved, base trimmed so it stands upright
  • 1 onion, finely chopped
  • 2 large carrots, finely chopped
  • 1 green pepper, finely chopped
  • 3 garlic cloves, finely chopped
  • 5cm/2in fresh root ginger, peeled and finely chopped
  • 1 tsp garam masala
  • 20g/¾oz plain flour
  • 568ml/1 pint vegetable stock
  • 400g tin coconut milk
  • 160g/5½oz frozen soya beans
  • salt

For the crunchy topping

  • 50g/1¾oz peanuts, roughly chopped
  • 2 heaped tbsp panko breadcrumbs

To serve

  • 1 red chilli, finely sliced
  • 2 spring onions, finely sliced
  • 300g/10½oz steamed rice


Katsu-style cauliflower

Katsu-style cauliflower

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