Scorched cauliflower with soy, butter and yuzu juice

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





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
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

As head chef at the acclaimed Nobu for six years, Australian-born Scott Hallsworth has mastered the ins and outs of Japanese cuisine, which he now showcases in his fun, playful dishes at Freak Scene.

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