Whole Roasted Cauliflower

Scott Heimendinger
Scott Heimendinger
June 12, 2020
This preparation is a stunning way to present cauliflower: as a centerpiece, not just 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 powerful steam generation to cook the craggly vegetable until it's tender throughout, then crisp the exterior in a roasting stage. Use your favorite spice blend to season aggressively, and for an even more lavish presentation, to the cauliflower with a creamy, soft cheese, tangy sauce, or yogurt and olive oil.
Serves
4
Prep Time
00:05
Cook Time
00:35
Whole Roasted Cauliflower
5 (14)
435
Ingredients
1 whole
Cauliflower
3 Tbsp
Steak seasoning (or your favorite spice blend)
3 Tbsp
Olive oil
1 cup
Plain yogurt (optional)
Steps

1. Preheat

Sous Vide Mode: Off
Steam: 100%
Temp: 356°F
Heat: Rear

2. Remove outer leaves

Use a pairing knife to remove the outer leaves from the base of the cauliflower.
Remove outer leaves

3. Remove core

Use the tip of a pairing knife to remove the inner core. This is the thickest part of the cauliflower and would still be undercooked by the time the rest of the head is tender.
Remove core

4. Coat with olive oill

Coat with olive oil on all sides, including the underside.
Coat with olive oill

5. Season liberally

Season all sides with steak seasoning or your favorite spice blend. The mildness of the cauliflower benefits from agressive seasoning.
Season liberally

6. Prepare sheet pans

Line a solid sheet pan with foil to catch oil drippings. Place the cauliflower on the perforated sheet pan so steam can circulate freely.
Prepare sheet pans

7. Steam Cook

Using steam in conjunction with high heat will speed up cooking and keep the cauliflower from drying out.
Steam Cook
Sous Vide Mode: Off
Steam: 100%
Temp: 356°F
Heat: Rear
00:25 Timer

8. Browning

Once the cauliflower is tender throughout, we'll switch to high heat roasting without steam to crisp and brown the outside.
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Rear
00:10 Timer

9. Vent steam

As soon as you start the browning stage, open the oven door for a few seconds to vent out residual steam.
Vent steam

10. Slice and serve

Cut into the cauliflower like you're cutting a cake, or slice across the whole head to serve roasted cauliflower "steaks."
Slice and serve

11. Optionally, garnish with yogurt

The roasted cauliflower pairs well with plain yogurt, tahini, fresh herbs, or as the original recipe calls for, a whipped goat cheese and feta spread.
Optionally, garnish with yogurt
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