Middle Eastern whole roasted cauliflower recipe

Middle Eastern whole roasted cauliflower recipe

A winning recipe for a whole oven-roasted cauliflower

There are only a few recipes that I know that are so simple to make, yet they are phenomenal. 

This recipe, made famous by the Israeli chef Eyal Shani, won the 2018 food & wine magazine, recipe of the year. 

The secret of success high-quality products

Who said amazing recipes must be made from expensive raw materials that cost hundreds of dollars.

This recipe for oven-baked cauliflower proves just the opposite. How to make gourmet food with simple and inexpensive ingredients.

Since the cauliflower’s recipe baked in the oven is based on three raw materials, the secret of its success rests on the quality of the raw materials.

That is why we make every effort to use the highest quality raw materials we can get.

We will use young and fresh cauliflower (see the chef’s tip on how to choose fresh cauliflower), quality olive oil, and quality Atlantic sea salt.

Roasted cauliflower

Chefs Tip

How to choose a good and fresh cauliflower?

The basic and initial test is to choose a white cauliflower as light as possible with no stains on it.

If you found a cauliflower that still has green leaves around, choose it. After the roasting, the green leaves become a delicacy.

The second test should help you know the freshness of the cauliflower.

Turn the cauliflower over and look at its stem where they cut the cauliflower from the plant. If the cut looks moist and relatively white, the cauliflower is fresh.

If the cut looks dry and gray or with old cauliflower stains, it is better to choose another cauliflower.

Compering cauliflower
Which one will you choose?

Variation to the recipe

Crushed garlic can be added to the oil mixture to give the cauliflower a garlic scent. If you soak the garlic in the oil before cooking, the oil will absorb more of the garlic flavor, and its taste will be more noticeable.

Middle Eastern whole roasted cauliflower recipe
4 from 1 vote
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Middle Eastern whole roasted cauliflower recipe

Middle Eastern whole roasted cauliflower recipe

Course Tags Appetizer, Side Dish
Cuisine Tags Israeli Kitchen, Mediterranean, Middle Eastern Kitchen
Keyword Tags cauliflower, Crispy Roasted Cauliflower
Prep Time 2 minutes
Cook Time 30 minutes
Total Time 32 minutes
Servings 4
Calories 174 kcal
Author Hanan Evyasaf


  • 1 Fresh Cauliflower - white, firm with no spots on it.
  • ¼ cup Olive oil
  • 2 - 3 tbsp Atlantic salt


  1. Heat oven to 210C/410F.

    Roasted cauliflower
  2. Fill a pot large enough to contain the cauliflower with water. Season with 2 tbsp of atlantic salt, and bring to boil.

  3. When the water is boiling, add the cauliflower and cook covered with a lid for 10 minutes. If the water doesn't cover the whole cauliflower, turn it over after 5 minutes of cooking.

  4. After about 8 minutes of cooking, use a fork to check the cauliflower. It needs to get soft but remain a little firm.

    If needed, cook for another minute or two.

  5. When the cauliflower has softened, drain it from the water. Let the steam evaporate from the cauliflower for 3 2 - minutes. Taste a piece of the cauliflower to see if it is salty enough. If it needs more salt, we will add it in the next step. Transfer the cauliflower to a baking tray lined with baking paper.

  6. Brush the cauliflower with olive oil. If the cauliflower Wasn't salty enough, season it with the Atlantic salt.

  7. Bake for 20 - 30 minutes until golden brown. Brush the cauliflower with the olive oil that acomulated at the bottom of the baking tray a few times.

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1 thought on “Middle Eastern whole roasted cauliflower recipe”

  • 4 stars
    Simple. Beautiful. Delicious. Palestinian Olive Oil was a distinctive addition from Al’ard

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