Charred cauliflower with beer butter sauce

To make the beer butter sauce, put the butter in a small pan and heat until light golden and smelling nutty. Remove from the heat, whisk in the crushed garlic, then pour in the beer. Put back on the heat for 2-3 minutes, whisking continually. Don’t cook for too long, just enough to evaporate the alcohol. Remove from the heat – it will thicken slightly as it cools.

Heat the grill to high. Break the cauliflower into large florets, cut the stalk into chunks and tear the leaves into bite-sized pieces. Transfer to a bowl, and toss with the olive oil and some seasoning until everything is well coated. Tip onto a large, shallow baking tray and grill for 15-25 minutes, tossing halfway through, or until the cauliflower is tender and a little charred.

Whisk the beer sauce and taste for seasoning. Stir in enough honey to balance the bitterness of the beer and pour over the cauliflower to serve.