By: Sarah    Date: 05/17/17


By: Sarah Date: 05/17/17 Category: Recipes

This week's National Vegetarian Week has us paying a bit more attention to our vegetables than we normally do, and it's no bad thing. Take the humble cauliflower, we're seeing it in a whole new light. The cauliflower has found itself of late at the centrepiece of menus all over the world, from Los Angeles to New Orleans to Tel Aviv to Miznon in Paris, where we came across it last weekend. Israeli chef Eyal Shani's now famous 'baby cauliflower' is incredibly simple and so delicious. Here's the recipe:

Serves 4

1 whole medium-size, fresh, white cauliflower, florets tightly packed and covered in bright green leaves
3 tbsp. olive oil
sea salt

Preheat the oven to 220 degrees Celsius (430 degrees Fahrenheit).
Place the cauliflower in a metal pot and fill until 3/4 full with water. Add about 10 grams of salt per litre of water. Cover with a lid, bring to a boil, lower to a moderate boil and cook for 10-15 minutes, depending on the size of the cauliflower.
Brush the cauliflower with olive oil and sprinkle with a little salt. Place in a baking dish, place the dish in the center of the oven, and bake until the top turns golden brown (about 30 minutes).
Serve to the table in the baking dish. The outside of the cauliflower should be crisp and the inside as soft as butter. Separate the florets with a spoon and serve.
Recipe by Eyal Shani and Miri Hanoch.