This recipe was created by Nobu London's Head Chef, Hideki Maeda, using a Japanese marinating process usually reserved for meat and fish. The key is the quick marination process - anything longer and the vegetables would be pickled!

(Serves four)

1 head of cauliflower, sliced into pieces
1 head of romanesco, sliced into pieces
30g pine nuts
1 jalapeño, chopped
50ml yuzu juice
350ml / 1 ½ cups sake
350ml / 1 ½ cups mirin
800g / 28oz white miso 
500g / 15oz granulated sugar
A sprinkle of Ito Togarashi pepper



To make the miso, boil the sake and mirin over a high heat and reduce by a third. Turn down the heat, add the miso and sugar, and stir constantly for 2-3 minutes. Bring to room temperature. 

Place the cauliflower and romanesco in a bowl and pour over the miso to cover. Leave for 2-3 hours.

Preheat the oven to 180°C or 350°F. Remove the sliced vegetables from the miso marinade and sear in a hot frying pan until golden. Place onto a baking tray with the pine nuts and bake in the oven for 3-5 minutes.

Arrange the cauliflower and romanesco on a plate, pour over the yuzu juice and finish with a sprinkle of pine nuts and the chopped jalapeño. 



Any sturdy, crunchy vegetable that you have would work well for this recipe. If you can't find yuzu juice at the moment, a combination of 40ml of lime juice and 10ml of orange juice would also work - you can adapt the levels of sweet and citrus to suit your tastes. This is a perfect vegetarian meal with sticky white rice, or served as a side dish alongside meat or fish.