Luke's Version of Amazing Nobu Recipe

I have four kids begging to be taken to Nobu 57 after we recreated the delicious cauliflower in jalapeno sauce.  We revised it a little but I think ours tasted exactly like the true restaurant version and it had the kids fighting for more.

We made this sauce after reading the true Nobu recipe  by Chef Matthew Hoyle found on the internet. We blended 2 jalapenos (including the seeds of one half), some high quality (we used pink Himalayan) salt, seasoned rice vinegar (apparently they use unseasoned but they use significantly more salt than we did), grape seed oil and one clove of garlic.  We used less oil than the recipe called for and it came out amazingly delicious.

The roasted cauliflower was easy.  Luke put some salt, black pepper and olive oil and roasted it in the oven on 450 degrees for 10 - 12 minutes.  We roasted carrots as well and then turned oven lower to keep both warm.  Then, the recipe called for a little chopped red onion, jalapeno and cilantro to mix into the sauce and pour over the vegetables.  We did that with one plate but left the others with just the sauce and vegetables.

The sauce made a particularly tasty dressing for my salad as well which sparked Susannah to help herself to about half of my salad...I am learning to be a better sharer, which would be easier if the scavengers would have saved me some cauliflower.  I did get a reasonable taste, what I would call a no thank you portion size, small compared to the mounds of it the kids ate.

Bottom line, if I can make it myself why should I cave in and bring kids to Nobu 57? Hmm...