Renowned chefs around the world all have their own variations of Shani’s signature whole roasted cauliflower. Here’s the version popularized by the chef himself, as published in Haaretz 10 years ago.
- 1 whole medium-size, fresh, white cauliflower, florets tightly packed and covered in bright green leaves
- 3 tbsp. olive oil
- mineral water
- sea salt
Preheat the oven to 430 degrees Fahrenheit (220 degrees Celsius). Place the cauliflower in a metal pot and fill until 3/4 full with mineral water. Add about 10 grams of salt per liter of water. Cover with a lid, bring to a boil, lower to a moderate boil and cook for 10-15 minutes, depending on the size of the cauliflower. Drain.
Brush the cauliflower with olive oil and sprinkle with a little salt. Place in a baking dish, place the dish in the center of the oven, and bake until the top turns golden brown.
Serve to the table in the baking dish. The outside of the cauliflower should be crisp and the inside as soft as butter. Separate the florets with a spoon and serve.
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