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!

INGREDIENTS
(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

METHOD

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. 

TIPS FROM OUR CHEFS

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.