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