Scorched Cauliflower Recipe - Great British Chefs
A delicious vegetarian recipe by Scott Hallsworth, this easy side dish pairs the subtle flavour of cauliflower with tangy yuzu juice and soy sauce.
Ingredients
- 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
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