Whole Roasted Cauliflower

Scott Heimendinger
Scott Heimendinger
October 15, 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. Notes: This recipe works best when 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. The cooking time in the recipe is for a cauliflower weighing about 3 pounds (1.4kg). If you have a cauliflower that is dramatically different in size, you’ll need to adjust the cooking time in the first stage. The easiest way to know it is finished is by inserting the probe into the center of the cauliflower and monitoring its doneness. (Be careful to insert the probe in the actual cauliflower stem and not the empty space.) We’ve found that the cauliflower is finished when the probe reaches around 210°F (99°C). Once it reaches this temperature, remove from the oven and continue with step 6. There will be quite a bit of smoke generated in the browning stage. We recommend opening your windows.
Prep Time
Cook Time
Whole Roasted Cauliflower
4.71 (31)
1 (3-pound) head
cauliflower (see note)
3 Tbsp
extra-virgin olive oil, plus more for serving
3 Tbsp
steak seasoning or your favorite salted spice blend
1 cup
plain yogurt, for serving (optional)
Salt and freshly ground black pepper, for serving (optional)

1. Preheat the Oven

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

2. Prep Cauliflower

Use a pairing knife to remove the outer leaves from the base of the cauliflower, then use the tip of the pairing knife to remove the inner core. This is the thickest part of the cauliflower and will still be undercooked by the time the rest of the head is tender.
Prep Cauliflower

3. Season Generously

Coat the cauliflower on all sides with the olive oil, then sprinkle with the steak seasoning. The mild flavor of the cauliflower benefits from generous amounts of seasoning.
Season Generously

4. Prepare Pans

Line a solid sheet pan with foil to catch drippings. Place the cauliflower on a perforated sheet pan so that steam can circulate freely (see note).
Prepare Pans

5. Cook

Transfer the pan with the cauliflower to the middle position and the foil-lined sheet pan to the lowest position. Cook until tender, about 25 minutes (see note).
Sous Vide Mode: Off
Steam: 100%
Temp: 356°F
Heat: Rear
00:25 Timer

6. Browning

Once the cauliflower is tender, switch the oven to the browning stage. As soon as this stage begins, open the oven door for 5 seconds to vent out residual steam. Close the door and continue to cook until the cauliflower is crisp and browned, about 10 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Rear
00:10 Timer

7. Garnish, Slice, and Serve

If desired, garnish the cauliflower with yogurt, an extra drizzle of olive oil, and a sprinkling of salt and pepper. Cut into the cauliflower like you're cutting a cake, or slice across the whole head to serve roasted cauliflower steaks. Serve.
Garnish, Slice, and Serve
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