20ml Dark soy
10ml Salted yuzu juice
Swig of Olive oil
Pinch of Sea salt
Finely chopped chives, chillies
- Crank your oven up to inferno (pizza ovens or even a covered BBQ is fine)
- Toss the cauliflower chunks with the olive oil, sake and sea salt.
- Pour onto a heavy-duty oven tray lined with a baking tray and scatter the butter chunks all over.
- Roast until golden
- Serve up – drizzle with soy and yuzu juice, top with chives.
* Squeeze a lemon over to accentuate the chives and chilli flavours.
Serve as a side dish with a bowl of rice and sunny-side-up eggs
109-125 Knightsbridge, London SW1X 7RJ
Now, while this dish may not drop any culinary panties when it comes to complexity, if cooked with the right dose of love (i.e garlic & chillies) it packs a punch – almost to the point it can rock a solo on your table, with a bowl of rice on base guitar. Also seen on the list of mouth-watering BBQ numbers at the newly opened Kurobuta at Harvey Nichols – inspired by Japanese Izakayas and their tapas-and-drinks gastropubs, one of my favourite time-out points when meetings bring us out to Knightsbridge. Order the Scorched Cauliflower and the Baby Shrimp Tempura with Kimchee mayo to start, followed by a Tuna Sashimi Pizza with Truffle Ponzu. Slosh it all down with an icy sweet lychee mocktail. Ask for a booth for a spectacular view over Sloane Street, or for an peek of the windows at the Mandarin Oriental across the road.
Right: Robata Pork Ribs with Honey-Soy-Ginger Glaze