Whole Roasted Cauliflower

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.