Oven-baked Cauliflower Okonomiyaki

Name: Oven-baked Cauliflower Okonomiyaki
Yield: 2 to 3 servings
Cuisine: British
Ingredients: 1 cup Self-Raising Flour; 1/2 cup Water; 2 Eggs; 1/4 teaspoon Salt; 1/2 Cauliflower *thinly sliced; 200 g Thinly Sliced Pork; 1/4 cup Corn Kernels; 50 g Cheddar Cheese *cut into 1cm cubes; Okonomiyaki Sauce; Japanese Mayonnaise; 1 Spring Onion *finely chopped

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Necessity is the mother of invention.’ When I wanted to make ‘Okonomiyaki’ on the other day, I didn’t have enough cabbage. That’s why I used thinly sliced cauliflower and learned the cauliflower version was really nice. It is important not to over cook it because the texture can turn quite mushy.

Hiroko Liston @hirokoliston

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Ingredients

2 to 3 servings

1 cupSelf-Raising Flour
1/2 cupWater
2Eggs
1/4 teaspoonSalt
1/2Cauliflower *thinly sliced
200 gThinly Sliced Pork
1/4 cupCorn Kernels
50 gCheddar Cheese *cut into 1cm cubes
Okonomiyaki Sauce
Japanese Mayonnaise
1Spring Onion *finely chopped

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Steps

1

Preheat the oven to 220°C. Make the batter by mixing Self-Raising Flour, Water, Eggs and Salt.
2

Add thinly sliced Cauliflower to the batter and mix it well. Add Corn Kernels and Cheese pieces and combine.
3

Line 2 baking trays with baking paper. Spread the mixture on the trays and cover with Thinly Sliced Pork.
4

Bake for 15 to 20 minutes until Pork is brown and crisp and the Cauliflower mixture is cooked.
5

Place the Okonomiyaki on a large plate or board. Dress with Okonomiyaki Sauce and Japanese Mayonnaise. Sprinkle with finely chopped Spring Onion and serve.