Whole Roasted Cauliflower Katsu
Not many vegetables have the confidence to take centre stage like the cauliflower. Here we roast it in curry spices for that katsu kick and surround it with a creamy stock.
|1||large cauliflower (1kg)|
|4 tbsp||smooth peanut butter|
|3 tbsp||medium curry powder|
|3 tsp||maple syrup|
|salt and pepper|
|1 tsp||garam masala|
|6 tbsp||coconut cream (90g)|
|3 tbsp||plain flour|
|1 tbsp||dry breadcrumbs|
|½||of a cucumber (150g)|
Preheat the oven to 200°C fan/220°C/gas 7. Trim the leaves off the cauliflower and save them for later. Trim the stalk so the cauliflower stands upright and place in a roasting tray, stalk facing down. In a small bowl, combine 2 tablespoons of peanut butter with 2 tablespoons of curry powder, 1 teaspoon of maple syrup, 2 tablespoons of vegetable oil and a pinch of salt. Rub the mixture all over the cauliflower and roast for 15 minutes.
Meanwhile, peel and finely chop the onion and garlic and dice the carrots, celery and potatoes. Add the veggies to the tray around the cauliflower, drizzle with ½ tablespoon of vegetable oil, and season with pinches of salt and pepper. Roast for 20 minutes.
In a large measuring jug, combine the garam masala with the coconut cream, stock, flour, and the remaining 2 tablespoons of peanut butter, 1 tablespoon of curry powder and 2 teaspoons of maple syrup, along with 100ml of hot water. Prepare the crumb mixture by finely chopping the pecans and combining them with ½ tsp vegetable oil and the breadcrumbs in a small bowl.
Take the tray out of the oven, pour the sauce all over the diced veggies and add the cauliflower leaves from earlier. Finally sprinkle the crumb mixture all over the cauliflower. Roast for 10 minutes.
To decorate, thinly slice the spring onions, radishes and cucumber and spread across the tray.