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Serves 2 (v)
Scorched Cauliflower
by Scott Hallsworth
founder of Kurobuta at Harvey Nichols Knightsbridge
A light starter to whet any appetite, or when you say you‘re on a diet but still crave a hug from butter. Perfect with just-cooked rice in the morning (or chucked into a stir-fry with simple noodles).

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150g Cauliflower cut into bitesize pieces
20ml Dark soy
60g Butter
10ml Salted yuzu juice
Swig of Olive oil
Pinch of Sea salt
20ml Sake
Finely chopped chives, chillies
  1. Crank your oven up to inferno (pizza ovens or even a covered BBQ is fine)
  2. Toss the cauliflower chunks with the olive oil, sake and sea salt.
  3. Pour onto a heavy-duty oven tray lined with a baking tray and scatter the butter chunks all over.
  4. Roast until golden
  5. Serve up – drizzle with soy and yuzu juice, top with chives.

* Squeeze a lemon over to accentuate the chives and chilli flavours.

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Serve as a side dish with a bowl of rice and sunny-side-up eggs

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Kurobuta
Harvey Nichols, 4th floor
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.

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Right: Robata Pork Ribs with Honey-Soy-Ginger Glaze

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