Katsu chicken with cauliflower rice and pickled salad

• extra virgin olive oil, for greasing

Crumbed chicken

• 60 g flaked almonds
• 70 g pork crackling (see Tips)
• 1 tsp curry powder
• ¼ tsp salt
• ¼ tsp ground black pepper
• 2 eggs
• 2 chicken breast fillet, cut horizontally to make 4 fillets

Pickled salad

• 1 - 2 carrots, cut into julienne
• 1 continental cucumber, deseeded and cut into julienne
• 1 tbsp rice wine vinegar
• ½ lime, juiced

Cauliflower rice and katsu sauce

• 350 g cauliflower, broken into florets (3 cm)
• 2 garlic cloves
• 100 g brown onion, cut into halves
• 1 cm piece fresh ginger, peeled
• 20 g extra virgin olive oil
• 2 tsp curry powder
• 1 star anise
• 350 g water
• 1 ½ tbsp monkfruit sweetener or sweetener of choice (see Tips)
• 1 tbsp tamari
• 20 g cashews
• 1 - 2 pinches salt, to taste
• 1 - 2 pinches ground black pepper, to taste
• 1 fresh red chilli, deseeded if preferred and thinly sliced, to garnish
• fresh coriander, leaves only, to garnish