For some time now, I have been looking for an excuse to use this yummy Japanese rub called yuzukosho. We had this great little dish of quinoa and sugar peas (or snap, I can’t remember which) with yuzukosho in Little Tokyo at a gastropub called The Lazy Ox.  I can’t remember how I found out what was in it, but I think I asked to try some on the side and they wouldn’t give it to me because it was pretty pricey. But I found it on Amazon! It is pricey, but I figured I wouldn’t be using much of it so I ordered a little jar. It is spicy and citrusy and so good!

On my way home from work I planned to grab some snap peas and then realized that there was cauliflower in the fridge. How would this rub taste on roasted cauliflower? Tejas is definitely a cauliflower over snap pea guy, so I thought I would give it a shot. We had this with Baked Enoki Mushrooms and Japanese Fried Rice.

1 small head of cauliflower
1 tablespoon butter (or oil, but not Extra Virgin Olive Oil, I tried and it did not go well!)
Salt
1-2 teaspoons yuzu kosho

1. Heat oven to 425 degrees.
2. Cut the cauliflower into little florets.
3. Heat the butter until just melted and toss with the cauliflower. Try to get the butter evening spread.
4. Sprinkle with salt.
5. This is the fun part, the rub doesn’t apply evenly without a lot of help, so I spread each floret with a little rub.
6. Lay cauliflower on a sheet pant and sprinkle with a little water.
7. Roast for 20 minutes.