Whole Roasted Cauliflower
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.