Name: Whole Roasted Cauliflower
Cook time: 3600 s
Total time: 3600 s
Yield: 1 head of cauliflower
Ingredients: 1 head of cauliflower; 2 tbsp extra virgin olive oil; Atlantic sea salt

BenGingi

This is one of my favorite dishes I learned while working with chef Eyal Shani. Eyal is an amazing Israeli chef who taught me the really first steps in the kitchen. One of the most important things I learned from him was how to take a vegetable and give it the respect it deserves. Highlight the beauty of it, and cook it to perfection. Nothing needs to be added to make it better. The simplicity is the key!

Whole Roasted Cauliflower 

Bring water to boil with a generous amount of salt. The water should be salty. Make sure you use a big pot with a lot of water, that way when you add the cauliflower to the water it won’t cool it down. If making more than one cauliflower, boil one at a time.

Boil the cauliflower upside down for 10-12 min, place a plate on top of cauliflower as a weight to keep it submerged in the water.

Take out from the water and let it rest while preheating the oven to 500F or 260C. If you wish to prep in advance, you can let the cauliflower cool to room temperature and finish cooking in the oven right before serving.

Right when you are ready to bake, pour olive oil on your hands and massage the cauliflower all over.

Bake until golden, in my opinion, the darker the better!

Take out from the oven, drizzle more olive oil, sprinkle some sea salt, and pour tahini on top (optional).

If you don’t finish the cauliflower, simply mix with tahini, and you have. beautiful spread for breakfast or a side for dinner!

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