Whole Roasted Cauliflower
September 23, 2021
This preparation is a stunning way to present cauliflower as a centerpiece, not just as a side dish.
Serving roasted cauliflower whole owes its lineage to Israeli chef Eyal Shani. His version, and other adaptations that popularized the dish abroad, start by poaching the whole cauliflower in broth before roasting. In this adaptation, we use the Anova Precision Oven’s powerful steam generation to cook the craggily vegetable until it's tender throughout, then crisp the exterior in a roasting stage.
Use your favorite spice blend to generously season the cauliflower, and for an even more lavish presentation, serve with a topping. It pairs well with plain yogurt, tahini, fresh herbs, or as the original recipe calls for, a whipped goat cheese and feta spread.
Note: This recipe works best when the there’s some airflow underneath the cauliflower. The photos in this recipe show a perforated pan, which is now available to order through Anova. If you don't have one, placing a wire rack over a sheet pan works as a substitute.