Scorched cauliflower with soy, butter and yuzu juice

30 minutes


  • 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


Preheat the oven to 250°C/ gas mark 9
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
Check the cauliflower halfway through cooking and shake the tray a little to make sure it is charring evenly
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