Ingredients
Check off ingredients as you go
- One cauliflower
- Salt (fleur de sel)
- Olive oil
- Soak the cauliflower in warm vinegar water, then rinse thoroughly, spreading the florets apart to check for insects.
- Bring a large pot of lightly salted water (1 level tsp) to a boil and poach the cauliflower head-down for 15 to 20 minutes depending on size. Drain and pat dry.
- Preheat the oven to 230°C (450°F) on convection grill mode. Place the cauliflower on a baking sheet lined with parchment paper, brush generously with olive oil, and salt. Crumple the parchment paper slightly around the cauliflower.
- Bake on a rack one notch below the middle of the oven for 50 minutes until nicely golden.
Serve warm, plain or with homemade tahini sauce.
Tips and Variations
Add your favorite spices! Why not try it with curry or garlic and paprika?
It’s important not to place it too high in the oven or it might brown too quickly without cooking through.
If you live in Israel, know that there are insect-free cauliflower varieties (מהדרין) available at certain produce markets and supermarkets.
If you prepare it ahead of time, simply reheat it in the oven.