Middle Eastern whole roasted cauliflower recipe

Servings: 4

Author:

Side Dish Appetizer

Mediterranean Middle Eastern Kitchen Israeli Kitchen

cauliflower Crispy Roasted Cauliflower

Instructions

1 Heat oven to 210C/410F.
2 Fill a pot large enough to contain the cauliflower with water. Season with 2
tbsp of atlantic salt, and bring to boil.
3 When the water is boiling, add the cauliflower and cook covered with a lid for
10 minutes. If the water doesn't cover the whole cauliflower, turn it over after
5 minutes of cooking.
4 After about 8 minutes of cooking, use a fork to check the cauliflower. It needs
to get soft but remain a little firm.

If needed, cook for another minute or two.
5 When the cauliflower has softened, drain it from the water. Let the steam
evaporate from the cauliflower for 3 2 - minutes. Taste a piece of the
cauliflower to see if it is salty enough. If it needs more salt, we will add it
in the next step. Transfer the cauliflower to a baking tray lined with baking
paper.
6 Brush the cauliflower with olive oil. If the cauliflower Wasn't salty enough,
season it with the Atlantic salt.
7 Bake for 20 - 30 minutes until golden brown. Brush the cauliflower with the
olive oil that acomulated at the bottom of the baking tray a few times.