Roasted Cauliflower
vegan / prep time 10 minutes / roasting time 40-45 minutes
I love roasted veggies, they are so easy and quick to make. They taste great, are nutritious and always a great add to any meal. From all veggies, roasted cauliflower is one of my favs (except for its side effects, LOL). It is great as a side dish to any meal, whether it’s a brunch, a BBQ, a lunch or dinner.
The easiest way to prep it is simply to cut it into chunks (or buy it cut), drizzle with olive oil, season with salt and herbs and roast. In this recipe I roast the whole cauliflower, but I cook it first. This might not be the quickest way, but it is worth the extra hustle. It comes out with a crunchy edge and leaves and super soft buttery inside. BTW, the leaves are the best part.
Story time
There is a famous Israeli chef named Eyal Shani, he makes the best roasted veggies I’ve ever tasted. I ate them for the first time in his restaurant in Paris “Miznon” if you ever get there you must try it. No one knows exactly how he does them, but this recipe is trying to get as close as possible to it.
Ingredients
1 small whole white cauliflower with the green leaves
olive oil
Atlantic salt
watch the video
Method
Preheat the oven to 220 degrees Celsius 430 degrees Fahrenheit.
Fill a big cooking pot with water. The water should be enough to cover the cauliflower. Add 1 tbs of salt to every litre of water. Bring to boil.
Add the cauliflower to the boiling water, bring down the heat and cook with the head down. Cook for about 8 min (depends on the size) until a sharp knife can enter it. Do not overcook it.
Once ready, take the cauliflower out of the water and place it on a lined tray. Roast until dry for about 15 min.
Now drizzle it with olive oil (cover it well, don’t skimp on the oil) season with salt and roast again for about 25-35 min until crispy dark brown roasted.
Eat it warm or cold. My suggestion is to drizzle it with tahini or dip it in it. That is a great bite:)
