This is the best whole roast cauliflower in the world made famous by Eyal Shani’s North Abraxass restaurant in Tel Aviv. This dish was life-changing for me. The first time I ate it I couldn’t believe that cauliflower could be this delicious and I have been making it this way ever since.
Jump to Recipe Print Recipe Pin Recipe
Cauliflower is the most amazing vegetable in the world and it has superpowers enabling it tomasquerade as a carb and disguise itself as a delicious Italian sauce, but eating it whole roasted in this way, is simply the very best way it can be eaten. And I’m not making this up.
You can read the backstory about how Israeli celebrity chef Eyal Shani took this humble dish and turned it into a worldwide phenomenon here – and this was over 10 years ago.
Of course, since then everyone who is anyone in the food world has made their own version of the dish. In most cases, the cauliflower gets whacked in the oven whole and raw with various seasonings and olive oil. No doubt also delicious, but, what sets Shani’s dish apart from the rest is that it is parboiled in salted water and then drained like a potato to get rid of moisture and maintain texture.
The other technique that takes his whole roast cauliflower to the next level is pushing the boundary on the charring stage. Almost to the point of burning – and certainly burnt in parts. It’s there where all the flavour lies. Rich umami that makes you salivate and devour a whole head without a blink of an eye. Eyal Shani says ‘“People don’t tend to be generous with their vegetables. With meat they are, and this is something primordial within us. The cauliflower engenders generosity,”
I was lucky enough to get to both dine and meet the charismatic man himself on my trip to Israel in January. It was an absolute highlight. Not only have I never seen chefs and service staff stop in the middle of what they were doing to dance, sing and burn sage, but I had never been served a whole head of cauliflower this delicious, straight up on paper without any cutlery to devour with my hands. It was a life-changing culinary moment.
We managed to garner as much intel as we could about how to recreate this incredible dish from various people on the trip, and since we’ve been back a few of us have been playing around in the kitchen.
Aida Mollenkamp from Salt & Wind made her version with a garlic and tahini sauce, and Luiz Hara, aka The London Foodie, kept things straight up like the original. I decided to do the same. I mean why change perfection, anyway, I craved that incredible flavour.
How to make the best-roasted cauliflower in the world
It’s all going to depend on the size of your cauliflower to start. If it’s large, I would say boil for 15 minutes, and if it’s small – as mine was, boil for 10.
His recipe calls for 10 grams of salt for every litre of water, but I found 2 – 3 tablespoons for a large pot perfect.
Allow it to drain and cool before pouring over a generous amount of olive oil – I think I got a little carried away here and added too much. Then season with salt and pepper. Shani doesn’t use pepper in his recipe, but I like it.
Roast in a very hot oven for an hour at 220C. After researching this article and finding Shani’s recipe online – I see he recommends 220C and doesn’t state how long to cook it for. Just until golden. I also found the second time I made it the bottom got charred too and formed a delicious chewy base, perhaps this was due to using too much olive oil.
Recipe adapted fromEyal Shani
The best whole-roasted cauliflower in the world
The Best whole roasted cauliflower in the world recipe by Eyal Shani.
Print Recipe
Prep Time:15 minutes mins
Cook Time:1 hour hr
Ingredients
- 1 whole medium-sized fresh, white cauliflower, florets tightly packed and covered in bright green leaves
- 3-4 tbsp olive oil
- Mineral water
- sea salt
Instructions
Preheat the oven to 220 C (430 degrees F).
Bring a large pot of salty water to a boil. Add about 10 grams of salt per liter of water. Cover with a lid and cook the cauliflower for 10-15 minutes, depending on the size of the cauliflower. Drain in a colander for at least 5 – 10 minutes
Brush or drizzle the cauliflower with olive oil and sprinkle with a little salt. Place in a baking dish and place and bake in the middle of the oven until the top turns golden brown. About an hour.
Serve on 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.
Anyway, you will love it and I recommend you get making this as soon as possible and let me know what you think.
I’ve thought of adding cheese or a cheese sauce to the finished product, but then it’s pretty perfect as is.
Servings: 4 as a side
Author: Sam Linsell
BUY MY NEW eBOOK
Find me on Instagram & Pinterest
FAQs
If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.
How to cook cauliflower Rachael Ray? ›
In a covered Dutch oven, heat the extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add the stock. Cover and steam until tender, 12 to 15 minutes. Remove and separate the cauliflower into florets.
Do you wash cauliflower before roasting? ›
Beyond roasting vegetables, you'll use this versatile pan for a variety of cooking tasks from sheet pan dinners to baked bacon. Wash and dry cauliflower. Rinse cauliflower with water, cut it into small florets as close to the same size as possible, and dry thoroughly. I give the florets a spin in my salad spinner.
Why is my roasted cauliflower mushy? ›
Roasted Cauliflower Cooking Prep
First, grab a baking tray large enough for the cauliflower to sit in a single layer. Overcrowding the baking tray will result in mushy and not evenly cooked cauliflower. Choosing a proper cooking fat ensures roasted cauliflower goodness.
What happens when you add lemon juice to water when cooking cauliflower? ›
Helps retain color: Cauliflower can sometimes turn brown or lose its vibrant white color when cooked. However, the acid in lemon juice can help prevent discoloration and maintain the cauliflower's white appearance.
How to make cauliflower puree Gordon Ramsay? ›
Remove the cauliflower stalks and cut them into small pieces. Heat the butter and milk in a pan and stew the cauliflower in it until softened. Add the cream and return to a high temperature. Immediately strain and liquidise the cauliflower then season and pass through a fine chinois.
How do you roast cauliflower without it smelling? ›
To avoid cauliflower smell while cooking, add a few drops of white vinegar - it kills the smell.
What is the best way to cook cauliflower without losing nutrients? ›
Steaming and microwaving cauliflower will better preserve its vitamin content, especially the B vitamins, than if it is boiled. To microwave: Put 2 cups of florets in a shallow microwavable dish, or cover a whole head of cauliflower with plastic wrap.
Can dogs eat cauliflower? ›
Yes, dogs can eat cauliflower in moderation, either raw or cooked. Cauliflower is a source of dietary fiber, vitamin K, and vitamin C for dogs. Some dogs may dislike the slightly bitter taste of cauliflower. Avoid cauliflower with seasonings or oils, as they can cause upset stomach.
Does roasting cauliflower remove nutrients? ›
Roasted or broiled — Dry heat cooking methods are a great way to enjoy vegetables without losing too many nutrients. Plus, roasting or broiling make tougher vegetables more palatable and easier to digest. Boiled — When cooking vegetables over a long period of time in water, some nutrients will be lost.
When your cauliflower is roasting, it will give off steam – if there isn't enough space for air flow, the steam will end up making your cauliflower mushy. Leaving enough space around each piece ensures they will caramelize and crisp up.
Why does cooked cauliflower hurt my stomach? ›
Cruciferous vegetables like broccoli and cauliflower contain high levels of insoluble fiber, which can quickly lead to digestive upset, especially when consumed raw. Symptoms can include bloating, gas and cramping.
Can you cook cauliflower too long? ›
Overcooking It
It should cook in the microwave for 3-4 minutes and when you're heating it up on a pan it should be about 2-3 minutes. Keeping riced cauliflower on a pan longer than that will start make it turn too crumbly and wreck the texture.
How to keep bugs out of cauliflower? ›
Again, as with cauliflower frost protection, row covers will help protect young plants from common pests like cabbage worms, root maggots, and flea beetles. Cabbage worms can also be picked off by hand, and aphids can be sprayed off with a stream of water followed by neem oil. Slugs and snails can be killed with bait.
How do you keep cauliflower from getting mushy? ›
The key to nonmushy cauliflower lies in how you cut it: Break apart the large head into smaller florets. Now take your knife, and starting at the stem end of the floret, slice about halfway down and snap apart.
How do you get moisture out of cauliflower? ›
Transfer the riced cauliflower to the center of a clean dish towel. Arrange the towel filled with cauliflower over a small bowl, then squeeze as much liquid as you can out of the cooked cauliflower. It might not feel like there's excess moisture at first, but you may be surprised by how much liquid is released!
Does cauliflower absorb marinade? ›
The vegetables actually absorb some of the marinade, helping to season them from the inside out. All you have to do is toss your vegetables in your favorite marinade and let them sit. That's it.
