Cauliflower Katsu with Grains & Rice
Serves 4 // Cooking Time: 35 minutes
Ingredients:
For the Katsu Curry Sauce:
2.5 Tbsp. Hoisin Sauce
2 Tsp. Maple Syrup
2 Tbsp. Ketchup
2 Tbsp. White Wine
2 Tsp. Pureed Garlic
2 Tsp. Dark Soya Sauce
For the Katsu Cauliflower:
800g Cauliflower (approx. 1 cauliflower head), cut into florets
2 Medium Eggs
80g Panko Style Breadcrumbs
80g (5Tbsp. Plain Flour)
For the Base:
40g (2 Tbsp.) Mixed Quinoa (red, white and black)
20g (1.5 Tbsp.) White Quinoa
120g Brown Rice
40g (2.5 Tbsp.) Tinned Chickpeas
200ml Vegetable Stock
Method:
Preheat the oven to 180C.
Prepare the cauliflower by tossing the cauliflower florets in flour, then into the beaten egg mixture and finally toss in the breadcrumbs to coat. Place on a tray, spray lightly with oil and bake for 15-20 minutes until golden brown.
Rinse the lentils and chickpeas under water then bring to the boil and drain.
Boil the brown rice in the vegetable stock for 25-30 minutes, until fluffy.
Place quinoa in a pot with equal parts water. Boil for 15 minutes. Once the water has evaporated, keep covered with a lid for a further ten minutes.
To make the Katsu curry sauce, place all ingredients into a suitable pan, bring up to boil and reduce until a syrup consistency is achieved.
Once the rice is cooked, mix it together with the quinoa, lentils and chickpeas.
To assemble: Fill the base of the bowl with the grain mixture. Place the cauliflower florets on top. Pour the katsu curry sauce over and serve.
