Israeli Baked Cauliflower
This delicious vegan recipe is so simple, yet delicious, that when a version of it was shared on the New York Times website, it was shared thousands of times.
The chef who popularised this recipe in the States, Eyal Shani, says that he was tired of tearing apart this beautiful flowery form in order for it to be cooked, and sought a solution that would allow it to stay in tact.
The answer is a vegan delight, that can be torn assunder at the table by the whole family. A play on the shared meat dishes of Jewish traditional cuisine, Shani believes that the cauliflower is the one vegetable for which we are as eager as meat to serve generously - like meat, to enjoy a large helping is almost in our DNA.
The biggest risk with this recipe? Not enough oil, and the florets dry out. Take care, and you will be pulling your own beautiful, golden flower out of the oven in minutes.
Watch Shani and a fellow Israeli chef cook the delicious piece (and banter a bit) here, or skip right to the recipe below:
1 whole cauliflower - the smaller the better for the flavour, and which is compact and covered in leaves
3 tbsp. (or more!) olive oil
Oven preheated at 220C.
Place the cauliflower in a large pot, in salted water, and boil. Cook for 10-15 mins then drain.
Allow to steam dry as you would with cooking potatoes, then when dry, cover your hands in olive oil and rub all over the cauliflower. Sprinkle with a little extra salt, and bake until top is golden brown. Outside should be crisp, and inside smooth and buttery.