Scorched cauliflower with soy, butter and yuzu juice
Item 1 of 1
- Side
- 2
- 30 minutes
This delicious vegetarian side dish by Scott Hallsworth takes just thirty minutes to cook and showcases the wonderful flavour combination of subtly sweet cauliflower and tangy yuzu juice. An easy side to bulk up a Japanese feast, it is best served in the centre of the table and demolished with chopsticks.
First published in 2015
Ingredients
Metric
Imperial
- 300g of cauliflower, cut into florets
- 20ml of olive oil
- 40ml of sake
- 1 pinch of Maldon salt
- 120g of butter
- 40ml of dark soy sauce
- 20ml of yuzu juice, salted
- 4 tsp chives, chopped
SAVE RECIPE
Method
1
Preheat the oven to 250°C/ gas mark 9
2
Toss the cauliflower with the olive oil, sake and sea salt and transfer to a baking tray. Evenly distribute the butter over the top and roast for 20-30 minutes, until golden and beginning to blacken
- 150g of cauliflower, cut into florets
- 20ml of sake
- 10ml of olive oil
- 1 pinch of Maldon salt
- 60g of butter
3
Check the cauliflower halfway through cooking and shake the tray a little to make sure it is charring evenly
4
Remove from the oven, transfer to a serving dish and drizzle with soy and yuzu juice. Finish with the chives and serve immediately
- 10ml of yuzu juice, salted
- 20ml of dark soy sauce
- 2 tsp chives, chopped
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