Whole roasted cauliflower is one of the hottest food trends at the moment, but it all started here in Israel.
The dish started its slow rise to fame 10 years ago in the kitchen of Israeli celebrity chef Eyal Shani. Shani perfected it and served it for years at his Tel Aviv restaurants, before it got noticed by other chefs and taken stateside.
Nowadays, variations of this new classic abound. Haaretz shows you how to make the original whole roasted cauliflower, using Shani’s own instructions.
Read about the history and the rise of whole roasted cauliflower here.
Recipe by Eyal Shani and Miri Hanoch
1 whole medium-size, fresh, white cauliflower, florets tightly packed
and covered in bright green leaves
3 tbsp. olive oil
Preheat the oven to 220 degrees Celsius (430 degrees Fahrenheit).
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.
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 (about 30 minutes).
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.