Simon Rimmer and Ricky Wilson served up a tasty cauliflower katsu curry on Sunday Brunch.
The ingredients are: 20ml oil, 2 x diced onions, 10g chopped garlic, 4 chopped carrots, 65g flour, 60g curry powder, 2.5ltr veg stock, 45g maple syrup, 45ml soy, 1 bay, 15g garam masala, 15g cornflour mixed with 50ml water, 250g sticky rice – cooked, Head cauli, cut into florets, blanch in tumeric water and 100g Edamame.
For the batter: 150g gram flour, 10g turmeric and approx. 75ml – 125ml water.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.