Cut the cauliflower into bitesize florets and then blanch in boiling water for 4 minutes. Once cooked, plunge in a bowl of iced water. • In a pan heat the olive oil and stir fry the cauliflower until it has a nice golden colour. Once done, set aside. • In the same pan mix the soya sauce, the juice from the lemon and orange, a pinch of cane sugar and the butter. • Leave to melt and move with circular movements to help emulsify the sauce. At the end add a few drops of sesame oil. • Finely chop the garlic and ginger and slice the green part of the spring onion. • In a separate pan add the vegetable oil on a low heat and slowly poach the garlic and ginger. When this is cooked the spring onions and leave for another 3 minutes. • Remove from the heat and season with salt and pepper • For the rocoto mayonnaise, just mix mayonnaise with the rocoto paste. If you aren’t able to find it, this can be substituted with tabasco or another spicy sauce. Put this in a piping bag and set aside. • Place the cauliflower into a bowl and pour soya and citrus sauce over it. Cover it with the ginger and garlic mix. • To finish, drizzle with the rocoto mayonnaise