I had a cauliflower that I had to use and I wanted to do something new with it. I just typed into my computer BEST CAULIFLOWER RECIPE. I saw a few list of cauliflower recipes and one of them was chef Scott Hallsworth’s Scortched Cauliflower Recipe. It’s a very easy recipe with very few ingredients….When I got done roasting the cauliflower I still had a lot of DELICIOUS sake butter on my sheet tray.

So I got the idea in my head to USE THE FORKING GREAT BUTTER SAUCE and add yuzu marmalade and a little bit of soy sauce.

Chef Scott Hallsworth uses just 40ml dark soy sauce mixed with 20ml yuzu salted juice over the cauliflower. You do what you want.

Ingredients for around two servings

1/2 a large cauliflower – cut into florets

1 Tablespoon olive oil

2 Tablespoons sake

1 pinch sea salt

4 oz unsalted butter – melted

1 Tablespoon soy sauce

2 Tablespoons yuzu marmalade

1/4 cup scallions – sliced thin or use chives

Directions

Set oven to 500 degrees F.

In a medium mixing bowl toss the cauliflower with the butter, oil, sake, and salt. Spread out the cauliflower florets in an even layer on a sheet pan (one with sides). Leave in till golden and charred. (in my oven this took 30 minutes)

Pour the extra sake butter from your sheet pan with the cauliflowers into a small mixing bowl and add the yuzu marmalade and the soy sauce. Serve the sauce either over or under the cauliflowers and top with thin cut scallions or chives.

ENJOY!!!!!

A Special THANKS!!!!!! To Chef Scott Hallsworth for sharing his FORKING GREAT Recipe so I could come up with what I got here.