Ingredients
Check off ingredients as you go
- 1 cauliflower
- Salt (flaky sea salt)
- Olive oil
- Soak the cauliflower in warm water with a splash of vinegar, then rinse it thoroughly, pulling 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 its size, then drain and pat dry.
- Preheat the oven to 230°C (450°F) (fan grill/convection broil setting). Place the cauliflower on a baking sheet lined with parchment paper, brush generously with olive oil and season with salt. Scrunch the parchment paper up a little around the cauliflower.
- Slide the baking sheet in one rack below the middle of the oven for 50 minutes, until nicely golden.
Serve warm, plain or with homemade tahini sauce.
Tips and variations
Add whatever spices you like! Why not try it with curry powder, or garlic and paprika?
It’s important not to put it too high in the oven, otherwise it could brown too quickly without being cooked through.
If you live in Israel, you should know that insect-free cauliflowers (מהדרין) are grown here, and you can find them at some greengrocers and supermarkets.
If you make it ahead, just reheat it in the oven.