Whole-Roasted Cauliflower (Eyal Shani style)
Eyal Shani is one of Israel’s most famous chefs, helping to catapult Israeli cuisine from small street food stands in Tel Aviv to international heights. He is famous for celebrating vegetables he hand-picks from our local markets, bringing them to the forefront of diners’ attention, and presenting them simply - which can mean anything from green beans in a paper bag, to his now world-famous whole roasted cauliflower. This stuff is good enough to just pick apart and eat with your hands - no utensils required.
1 large head of cauliflower, with leaves
1⁄2 cup olive oil
1⁄2 cup tahini
Coarse sea salt
Preheat oven to the highest temperature.
Line a baking sheet with parchment paper.
Fill a large pot (that will fit the whole cauliflower) with water, and bring to a boil with 1 tablespoon of salt.
Once boiling, add cauliflower (white side down) and boil for 8 minutes or until fork tender.
Carefully remove from water and transfer to baking sheet.
Coat cauliflower generously with olive oil and sprinkle with coarse salt.
Bake cauliflower until the top of the cauliflower begins to blacken, around 20 minutes. Oven temperatures vary greatly, so check the cauliflower frequently.
Serve as is, or if desired, drizzle with tahini and sea salt to your liking.