A few months ago, Adikosh, who might also know as Adi Klinghofer, asked how to make baked, whole cauliflower. You know, like the amazing cauliflower of the Eyal Shani universe.
So I sent her a quick recipe on WhatsApp and since then, every time she makes it and uploads it to her story, I get dozens of requests for the recipe. So here I am, finally sitting down to write it.
Basically, all you need to do is par-cook the cauliflower in well-salted water – this step not only ensures that the cauliflower comes out clean but is also critical to the flavor and texture. If you’ve ever tried to bake cauliflower in the oven and it came out burnt on the outside but hard on the inside, it’s because you didn’t cook it first. Par-cooking it makes it really buttery and also seasons it with salt.
And there’s another bonus to par-cooking – this way, you don’t need a lot of oil. Because the cauliflower is already relatively soft, it better absorbs the little oil you use. When it’s hard and firm, the oil just flows down and then you need more and more oil to keep it greased.
From there, all that’s left is to wait patiently for it to bake in the oven until it’s very nicely golden. Give it as much as it needs. And pay attention that it doesn’t burn, but rather turns golden from the coating and baking.
By the way, try cutting it after cooking and putting it in pita (less healthy, I know) along with a lot of tahini and a cherry tomato salad. It’s divine.
Did you like this recipe? Then don’t miss my Oven-Roasted Cabbage
