Cauliflower katsu sandwich

A vegetarian take on the classic Japanese schnitzel sandwich.

Less than 30 minutes

Serves 4

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

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

 

Tonkatsu sauce:

  • 6 Tbsp (90ml) Worcestershire sauce
  • 6 Tbsp (90ml) tomato sauce
  • 2 tsp (10ml) sugar
  • 2 tsp (10ml) oyster sauce
  • Lemon juice, to taste

 

Sandwich:

  • 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

 

Method:

  1. Slice cauliflower into 2cm-thick slices, keeping florets and stem attached to create “steaks”. 
  2. Combine flour, salt and chilli flakes.
  3. Whisk a little milk into cornflour to create a smooth paste, then add remaining milk. (Doing it in two parts ensures no floury lumps.)
  4. Coat cauli steaks in flour mixture, then dip in milk mixture and finally coat in panko crumbs.
  5. Repeat coating process a second time for a thicker crumb.
  6. Heat oil in a pan until simmering hot.
  7. Fry steaks for about 3 minutes a side or until golden. Drain on kitchen paper. 
  8. Whisk sauce ingredients together in a saucepan and cook for 1-2 minutes until bubbling.
  9. For serving, spread bread liberally with mayonnaise then top with salad bits, cauli steaks and spread with tonkatsu sauce. 
  10. Sandwich and serve while cauliflower is still warm.

 

Browse more recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Crunchy buttermilk chicken wings

These wings will really benefit from an overnight soak in the buttermilk marinade. The buttermilk is a little tangy, and will help keep the wings juicy on the inside while the bread crumbs crunch up nicely on the outside.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.