Golden panko makes the cauliflower crisp on the outside and tender inside. It’s served with a fresh sauce made with yogurt, parsley, lemon and capers; rice turns it into a complete meal.
Katsu here refers to the Japanese method of coating food in panko and then frying it until golden brown. This cauliflower version is a modern vegetable take, not classic meat katsu. Panko gives it a light, coarse crust with a distinct crunch, while the cauliflower has enough structure to remain recognisable underneath. The sauce is deliberately fresh and lightly salty: lemon and capers cut through the fried crust, while yogurt makes it creamy without hiding the cauliflower’s flavor.
Cut the cauliflower through the core into slices about two centimeters thick. The core holds the florets together; you can bread any loose pieces too. A quick steam is a practical step in between: it starts cooking the inside, so the crust doesn’t have to get too dark before the cauliflower is tender. Don’t steam it for too long, as limp slices break more easily when breading. Pat the cauliflower thoroughly dry after steaming; moisture makes it harder to get an even coating of flour, egg and panko.
Set three shallow plates beside the pan: one with flour, one with beaten egg and one with panko. Press the panko on lightly and fry in a layer of oil over medium heat. Oil that’s too hot will darken the breadcrumbs quickly while the coating may not yet be crisp all over; too little heat will make it greasy. Fry in batches and let the pieces drain briefly on a wire rack or paper towels. If needed, clean the pan between batches if any loose crumbs are burning.
The green sauce gets its brightness and a little bite from lemon and capers. Finely chop the parsley for a sauce with some texture, or briefly blend everything until smooth if you prefer an even sauce. No capers on hand? Use finely chopped pickle and add a little extra lemon juice to taste. Greek yogurt works too; it’s thicker and milder, so stir in a teaspoon of water if needed. The sauce can be made ahead and stored covered in the refrigerator.
Serve the cauliflower right away, while the panko is crisp, with rice and a simple salad, such as cucumber or crisp lettuce. Put the sauce on the table or spoon it on just before eating; that way, the crust stays firm for longer. Store leftovers covered in the refrigerator and reheat them in an oven at 200 °C until hot and crisp again. The microwave will warm them up, but it will soften the crust.
Cook the rice according to the package instructions. Keep warm while you prepare the cauliflower.
Remove the cauliflower leaves and cut the cauliflower from top to bottom through the core into slices about 2 cm thick. Cut any florets loose from the sides into bite-sized pieces; leave the core attached to the slices.
Steam the slices and loose florets in a steamer basket over gently boiling water for 5–7 minutes, until almost tender. They should still be firm. Drain and pat thoroughly dry all over. Sprinkle with half the salt.
To make the sauce, stir together the yogurt, finely chopped parsley, capers, lemon zest and 1 tablespoon lemon juice. Grate in the garlic and mix in the olive oil and a pinch of the remaining salt. Taste and add a little more lemon juice if you like.
Set out three plates: put the flour, black pepper and remaining salt on the first plate, beat the eggs in the second and put the panko on the third. Coat each piece of cauliflower first in flour, then in egg, and finally in panko. Press the breadcrumbs on lightly.
Heat the neutral oil in a large frying pan over medium heat. Fry the cauliflower in batches for 2–3 minutes per side, until the coating is golden brown and crisp. Drain on paper towels or a wire rack.
Divide the rice among the plates, add the cauliflower and serve with the green herb sauce.
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