This Japanese Katsu Pork with Wasabi Lime Aioli is Gluten-Free Thanks to a Cauliflower Crust


This Japanese Katsu Pork with Wasabi Lime Aioli is Gluten-Free Thanks to a Cauliflower Crust 

JANUARY 16, 2021 – 8:19 AM  – 0 COMMENTS8

Kelli Acciardo

By KELLI ACCIARDO  @kelliacciardo


(Chef Kristen Thibeault)

Winter makes me wants crispy, crunchy food all the time. Nothing says comfort like chicken tendersspinach artichoke dip with a cheesy crumbly top, or Tonkatsu (fried Japanese pork cutlets), but then there those carbs to take into account. Crispy and healthy doesn’t always fall under the same sentence.

Related: Best Ground Pork Recipes

This Japanese Katsu Pork with Wasabi Lime Aioli is the exception to the rule, however. Breaded with Cauli Crunch—bread-free bread crumbs made from all-natural cauliflower—it has still has that crunchy coating, just minus the gluten, fat and calories.

Try Chef Kristen Thibeault‘s easy-to-make Japanese dish at home and for more great recipes centered around the other white meat, here are the 75 best pork recipes!

Japanese Katsu Pork with Wasabi Lime Aioli


5.0 from 1 Votes

  • ACTIVE TIME30 min.
  • TOTAL TIME1 hr. 30 min.


  • 1 lb Boneless pork loin
  • ½ cup miran
  • ½ cup rice vinegar
  • 2 Tbsp salt
  • 2 eggs, beaten to blend
  • 1 cup cornstarch or arrowroot starch
  • 1 cup 7 Spice Cauli Crunch
  • 1 Tbsp garlic powder
  • 1 tsp black pepper
  • Avocado oil spray


  • 1 lime, zest and juice
  • 2 Tbsp wasabi paste
  • 1 cup mayo


  1. Trim and excess fat from pork cutlets. Pound pork to an even thickness between pieces of plastic wrap.
  2. Brine pork in miran, rice vinegar and salt for 2 hours.
  3. Preheat oven to 300 F. (Cauli Crunch breading browns faster than normal breading so we reduce the temperature and increase the cook time.)
  4. Make Wasabi Lime Mayo: Combine vegan mayo, wasabi paste, lime zest, lime juice, salt and black sesame seeds.
  5. Set up a breading station. In 3 separate shallow bowls set-up seasoned cornstarch, egg wash and Cauli Crunch.
  6. Remove the pieces from the brine, dredging each piece in cornstarch, then egg wash and finally breading and pressing down for a thorough coating on all sides.
  7. Place coated pieces on a greased cookie sheet.
  8. Lightly spray or brush the top of each piece with avocado spray so that the breading is slightly moist.
  9. Bake 50-65 minutes until crispy or internal temperature reaches 170 degrees or in air fryer set to 290 F for 14-16 minutes.
  10. Finish with a squeeze of lime and serve immediately with Wasabi Lime Aioli.


Serves 4.


Original, Taste of Italy, and 7 Spice Cauli Crunch here, or in Whole Foods.

original post: read original post here


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