Caulishoot Katsu Recipe

Caulishoots Katsu Plantbased Curry

Caulishoot Katsu Recipe

Make this delicious 'Fake away' favourite at home. Pile with crunchy raw veggies, toasted sesame seeds and a squeeze of lime. Oh... if you are a fan of spice, add a chopped red chilli before tucking in!

TOP TIP: Slices of roasted sweet potato, aubergine & tofu are delicious as alternatives.



2 handfuls of Caulishoots washed and cut in half length ways.

3 carrots washed and roughly chopped

1 onion (red or white finely chopped)

3 garlic cloves grated

A good size piece of ginger (2 inches) grated

2 tbsp of curry powder

1 tsp of tumeric

1 can coconut milk

200g of Cooked rice

1/2 cucumber ribboned or courgette 

Olive oil

Some toasted sesame seeds

1 tbsp Maple syrup (if you don't like it too sweet go for half)

Splash of Tamari sauce or a good pinch of sea salt.

Optional - Chopped red chilli 

Optional - A few spring onions washed and finally sliced




1) Firstly, get all your ingredients ready.

2) Chop & grate your veggies, set aside your cucumber and spring onions for later.

3)Get your oven on at 180c.

4) Pop you sliced cauliflower shoots onto a lined baking tray and let the roast for 15 mins or until golden.

5) Time to make the sauce. In a pan add a splash of olive oil, your carrots & onions and let these cook for about 5 mins.

6) Add your garlic, ginger, spices and stir together coating all the veggies.

7) Add your coconut milk, splash of water & maple syrup (go easy on this as it can make it too sweet but this is personal taste)

8) Let your sauce cook until your carrots have cooked through. Take your sauce off the heat and allow to cool for a few minutes.

9) Check on your caulishoots and if they are cooked remove them and set aside.

10) Blend your sauce - I used a hand blender which is super easy. Be careful it doesn't splash... the sauce will be hot.

11) Have a taste of your sauce and season if needed.

12) Time to plate up.

13) Add a pile of rice, roasted caulishoots & ribboned cucumber into your bowl. Pour a generous amount of Kastu curry sauce over your caulishoots. Finish with your fresh spring onions, toasted sesame seeds and a squeeze of lime.