Less than 30 minutes
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Cauliflower katsu (or schnitzel):
- 2 heads cauliflower
- 2 tsp (10ml) cornflour
- 1 cup (250ml) flour
- ½-1 tsp (3-5ml) salt
- 1-2 tsp (5-10ml) chilli flakes
- 1 cup (250ml) plant-based milk of choice (we used almond milk)
- 2 cups (500ml) panko breadcrumbs
- 1 cup (250ml) sunflower oil, for shallow-frying
- 6 Tbsp (90ml) Worcestershire sauce
- 6 Tbsp (90ml) tomato sauce
- 2 tsp (10ml) sugar
- 2 tsp (10ml) oyster sauce
- Lemon juice, to taste
- 1 white bread “ouma” loaf, cut into 8 thick slices and toasted
- Vegan-friendly mayonnaise
- 3 cups (750ml) shredded red and green
- 4 radish, sliced
- ½ cucumber, sliced
- Handful fresh coriander and/or ruby microherbs
- Slice cauliflower into 2cm-thick slices, keeping florets and stem attached to create “steaks”.
- Combine flour, salt and chilli flakes.
- Whisk a little milk into cornflour to create a smooth paste, then add remaining milk. (Doing it in two parts ensures no floury lumps.)
- Coat cauli steaks in flour mixture, then dip in milk mixture and finally coat in panko crumbs.
- Repeat coating process a second time for a thicker crumb.
- Heat oil in a pan until simmering hot.
- Fry steaks for about 3 minutes a side or until golden. Drain on kitchen paper.
- Whisk sauce ingredients together in a saucepan and cook for 1-2 minutes until bubbling.
- For serving, spread bread liberally with mayonnaise then top with salad bits, cauli steaks and spread with tonkatsu sauce.
- Sandwich and serve while cauliflower is still warm.