Charred Cauliflower Wedges With Katsu-Style Sauce

Remove most of the outer leaves from the cauliflower, then slice the cauliflower through the middle to create two halves. Now slice both halves through the middle so you end up with four quarters. These are your cauliflower wedges.

Drizzle the cauliflower with olive oil and season generously with salt and pepper. Place an oven-proof pan on a medium heat (see notes if you don’t have an oven-proof pan). When the pan is hot, add the cauliflower wedges - cut side down - and cook for 4-5 minutes. Then turn the wedges so the remaining cut side is facing down and cook for another 4-5 minutes or until charred.

Meanwhile, preheat the oven to 180°C fan / 400°F. When the wedges are nicely charred, add the pan to the oven and cook for 20 minutes or until tender.

While the cauliflower is in the oven, add a splash of olive oil to a pan on a medium heat. Add the onion, carrot and garlic to the pan, then cook for 8-10 minutes or until then begin to caramelise.

Next add the curry powder to the pan, stir, then cook for another minute. Spoon the ingredients into a high-powered blender, followed by the coconut milk. Blend until smooth.

Pour the sauce back into the pan, then season with a pinch of salt and pour in the maple syrup. Stir, then cook on a medium heat for 4-5 minutes to thicken slightly and let the flavours all mingle.

Lastly, add the dressing ingredients to a bowl and stir to combine.

To serve, we love to spoon the curry sauce on a large serving plate, then top with the cauliflower wedges. Drizzle the dressing all over the wedges and sprinkle coriander leaves on top. You can serve this as a side or with cooked rice and edamame as a meal.