‘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 overcook it because the texture can turn quite mushy.

Makes

2 to 3 Servings

Ingredients

1 cup Self-Raising Flour
1/2 cup Water
2 Eggs
1/4 teaspoon Salt
1/2 Cauliflower *thinly sliced
200g Thinly Sliced Pork
1/4 cup Corn Kernels
50g Cheddar Cheese *cut into 1cm cubes
Okonomiyaki Sauce
Japanese Mayonnaise
1 Spring Onion *finely chopped

Method
  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 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.