Cauliflower Katsu

Crispy, golden cauliflower cutlets served with a rich curry sauce for a plant-based twist on a Japanese classic.

Yield: All recipes serve 2 people

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Components

• Cauliflower

• Cauliflower Marinade

• Breading

• Curry Sauce

• Short Grain White Rice

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Mise

Marinate the Cauliflower: Cut the cauliflower into steaks about 3/4" thick. Combine the buttermilk, 1 T rice vinegar, 1 t salt, 1 t garlic powder, 1 t onion powder and 1/2 t black pepper. Pour over the cauliflower steaks and all to marinade while you prepare the rest of the meal.

Make the Breading: Combine 1 C AP flour, 1 T cornstarch, 1 t baking powder, 1 C panko. Whisk to thoroughly combine.

Make the Curry Sauce: Dice the ½ white onion. Sauté until deeply charred and caramelized. Deglaze the pan with 2 C water. Add the curry roux to the water, bring to a simmer and cook until the curry roux has dissolved and the sauce thickened. Finish the 1 t cocoa powder. Taste and adjust seasoning as needed.

Make the Rice: Rinse the rice. Cover with 1.5 C water and bring to a gentle simmer, Cover and cook until tender.

Finish

Dredge: Remove the steaks from the marinade. Dredge in the breading mixture by dipping the steak in the marinade, then in the breading. Repeat this process twice.

Add enough oil to coat the bottom of a skillet and heat on medium high until the oil is shimmering. Add the cauliflower in a single layer and cook until golden brown on each side, turning as needed until the outside is golden and the inside of cauliflower is fork tender.

Serve the cauliflower katsu with a side of the curry sauce and rice. Enjoy!

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