Katsu Roasted Cauliflower with Japanese Soba noodles

Katsu Roasted Cauliflower with Japanese Soba noodles

Katsu Roasted Cauliflower with Japanese Soba noodles

Prep Time
10 Minutes
Cook Time
25 Minutes
Cauliflower coated in a mild curry Japanese crumb, served with miso soba noodles.
  • 2 tablespoons oil

  • 1 (300 grams) small cauliflower, separated into florets

  • 1 sachet Katsu Crumb

  • 1 tablespoon white miso

  • 2 tablespoons water

  • 1 tablespoon soy sauce

  • 1 red pepper, sliced

  • 2 garlic cloves, finely chopped

  • 15 grams (1/2 ounce) ginger, grated

  • 4 spring onions, finely sliced

  • 200 grams (7 ounces) Japanese soba noodles, cooked and drained according to pack instructions

  • Sesame Seed , to garnish (optional)

Key Products
Schwartz product packaging

Product Information

£ 2.00/unit,43g
Cooking tip
  1. Japanese soba noodles can often be found in the world ingredients section of the supermarket. Egg noodles can be substituted in place of these.


  • 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6
  • 2 Pour 1 tbs of the oil over the cauliflower florets in a large bowl and toss to coat evenly pour over the Katsu Street Food Seasoning. Turn the florets to coat evenly then pour onto a non-stick baking sheet and roast in the oven for 15-20 minutes.
  • 3 Meanwhile combine the miso paste with the water and soy. Heat remaining 1 tbs oil in a large pan and fry the pepper for 2 minutes, add the garlic and ginger and fry for a further 2 minutes, then add the miso mixture and spring onions. Cook for a further 30 seconds.
  • 4 Add the cooked noodles to the pan and heat through for around a minute. Divide the noodles between two bowls, top with the Katsu cauliflower and garnish with Sesame Seeds.