-
1
Clean the cauliflower, leaving the outer leaves intact.
-
2
Choose a large pot that can hold the cauliflower submerged in water, fill 3/4 of the way with water, and bring to a boil.
-
3
Once the water reaches a rolling boil, carefully put in the cauliflower and 1 tablespoon of salt.
-
4
Meanwhile, preheat the oven to the highest heat (this should be somewhere between 250-300 degrees C or 500-550 degrees F).
-
5
After the water has boiled for 10 minutes, begin checking the cauliflower.
-
6
Insert a knife towards the bottom (near the leaves).
-
7
If the knife inserts easily, take out the cauliflower.
-
8
If there is some resistance, leave it in and check again after a few minutes.
-
9
Once the cauliflower is tender, remove it from the water and place on a baking sheet with parchment paper.
-
10
Cover with 2 tablespoons olive oil (adjust amount based on size), salt and pepper.
-
11
Place the cauliflower in the oven and check after 15 minutes.
-
12
I needed to rotate the cauliflower several times to ensure that it charred all over, but your oven may be better than mine!
-
13
Overall time in the oven, including rotating, took me around 30 minutes.
-
14
Once charred, remove the cauliflower from the oven and cover with the remaining olive oil.
-
15
Season with more salt and pepper.
-
16
You can eat the cauliflower on its own (its so good), or use tahini, sour cream, or any sauce your heart desires!
-
17
Recipe from Eyal Shani.
