Cauliflower katsu curry

While not a traditional katsu curry, cauliflower steaks make this Japanese-inspired dish vegetarian. Plus, brining the cauli in lime, garlic and coconut (up to two hours ahead of cooking), creates various levels of vibrant flavour. A sweet, punchy, spicy curry sauce is ideal for warming you up and livening the senses on a cold, dark evening.

SERVES 4-6 PREP 45 mins COOK 40 mins MORE EFFORT

V400ml coconut milk

2 limes, juiced, plus lime wedges

to serve

2 garlic cloves, finely chopped 2 medium cauliflower

200g plain flour

200g panko breadcrumbs coconut oil for drizzling

400g cooked brown basmati

rice, to serve coriander leaves, to serve (optional) For the pickled salad

2 carrots, peeled into ribbons using

a vegetable peeler

400g can chickpeas, rinsed

and drained

½ tsp cumin seeds

100ml cider vinegar

2 tbsp caster sugar

For the curry sauce

1 tbsp coconut oil

2 onions, roughly chopped 2 carrots, roughly chopped

2 celery sticks, roughly chopped 3 garlic cloves, finely chopped 25g ginger, peeled and

finely chopped

2 tbsp mild or medium

curry powder

1 tsp ground turmeric 400ml coconut milk 1 lime, juiced

1 Start by making the pickled salad. Tip all the ingredients into a pan with 1 tbsp sea salt and bring to the boil over a medium heat. Remove from the heat, tip into a bowl and cover until needed.

2 Combine the coconut milk, lime juice, garlic and 2 tsp salt in a wide, deep dish to make a brine. Cut two 2.5cm steaks from the middle of each cauliflower, slicing through the central stalk so they hold together. Place the steaks and any large florets into the brine, rubbing it in so they’re well-coated. Cover and leave at room temperature until needed. The steaks can be put in the brine up to 2 hrs ahead.

3 Heat the oven to 220C/ 200C fan/ gas 7. Sprinkle the flour onto a plate and the breadcrumbs onto another. Shake off any excess brine from the cauliflower steaks, place in the flour and turn to coat evenly. Return the steaks to the brine, then turn to coat in the breadcrumbs. Arrange on a baking tray lined with baking parchment and drizzle with a little coconut oil. Bake for 35-40 mins until browned, turning over halfway through the cooking time.

4 Meanwhile, make the sauce. Heat the oil in a large saucepan over a medium heat and fry the onions, carrots and celery for 8-10 mins until softened. Boil the kettle, then add the garlic, ginger, curry powder and turmeric to the fried veg and stir for 1 min. Pour in the coconut milk, lime juice and 100ml hot water from the kettle. Season, reduce the heat to low and simmer for 20 mins.

5 Blitz the sauce until smooth using a hand blender, or a jug blender. If it’s too thick, add a little more water. Season and keep warm. Drain the salad, discarding the pickling liquid.

6 Divide the rice between plates, then top with the curry sauce and katsu cauliflower. Serve with the pickled salad, lime wedges for squeezing over, plus a sprinkling of coriander and a grinding of black pepper, if you like.