Instructions:

ALLERGENS: soya, cereals containing gluten, celery, mustard, sulphur dioxide and sulphites Ingredients: 520 ml veg oil onion: 1 (finely chopped) garlic: 2 cloves (finely chopped) Katsu sauce: 140 ml blue dragon sauce as it vegan apple: 1 (grated) 3 cauliflower heads plain flour: 100 g garlic powder: 2 g 100ml alpro soya milk (1 for coffee or teas) panko breadcrumbs: 200 g baby gem lettuce: 2 package 6 lime: 2 cucumber Equipment: Large pot Large flying pan Recipe Description: Sauce In a small pan, heat the oil & fry the onions & garlic until softened. Add the katsu sauce, 100ml or water & apple. Cook until the veg & apple is soft. (blend with hand blender for improved texture) Cauliflower Make sure the cut 3 stake style slices from the cauliflower Mix the flour with garlic powder & 3 pinches of salt. In a separate bowl mix 3 pinches of salt into the breadcrumbs. then panè (breadcrumb) the cauliflower in the following sequence - flour - coconut milk - breadcrumbs. Repeat if needed Shallow fry in hot oil, each side till crispy & golden. They can be finished or held in the oven to keep warm & crunchy. Riben the cucumber Serve with shredded lettuce, wedge of lime, cucumber slices, rice & sauce