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Cauliflower katsu

CAULIFLOWER KATSU!!!!!! With a curry yoghurt and cucumber salad for some freshhhhh factor to compliment.
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There are several variations of how to do a crumbed cauliflower ‘steak’ / ‘fillet’ / ‘schnitz’ / katsu etc on the blog (thebrownpaperbag.com.au) including panko, gluten free options with quinoa or almond meal, a vegan option, and this variation I had run out of all of the above so I crushed a healthier variety of corn flake with my toddler by hand (bit of fun to be honest!) to make the crumb and used a gluten free flour so they all remained GF still. Then gave it a fry in some extra virgin olive oil.
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It’s topped with some chilli and crispy spring onions (pop them in the pan whilst cooking the cauliflower). Serve with the cucumber salad – shave cucumbers with a vegetable peeler, toss with coriander and a big squeeze of lemon or lime.

To finish make the CURRY YOGHURT dressing with 2 tablespoons natural unsweetened yoghurt, 1 teaspoon curry powder, 1/2 teaspoon garam masala and a pinch of sea salt and whisk. Add some chilli flakes to taste.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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