Have you ever dreamed of cooking like a Gourmet Chef?
Well, now you can with this recipe!
The whole roasted cauliflower recently surfaced as a favorite chef’s trick. It’s the centerpiece of menus at gourmet restaurants around the world, where celebrity Israeli chef Eyal Shani has recently opened outposts of his Tel Aviv restaurant, Miznon. Locations include: Los Angeles, New Orleans, Paris and Vienna.
His “baby cauliflower,” now famous is blanched in salted water and then oiled and charred in a wood-fired oven, started the craze, which has been picked up by the likes of Jamie Oliver, Rachael Ray and my favorite, Giada De Laurentiis.
It’s also become one of the defining dishes of modern Israeli cooking. (One Vienna food blogger wrote in December, a few days before the opening of Miznon, “In just a few days I will finally be able to eat the famous cauliflower!”)
According to one food blogger, a whole cauliflower behaves very much like a roast of meat, in the oven and on the table. Its rough outer surface grabs onto flavor elements like fresh herbs, lemon juice and crushed spices. The whole head can be marinated or dry rubbed, basted and crusted and browned, but the inside remains silky and tender.
We’ve chosen to keep it simple like Eyal does. Here is how you make it:
INGREDIENTS:
- 1 whole head of cauliflower
- Generous amount of Galilee Olive Oil
- Sea Salt
- Paprika
- Hot Pepper Flakes
DIRECTIONS:
- Wash cauliflower very well.
- You can soak it in cold water and ¼ cup of white vinegar to for a few minutes to rid the cauliflower of any extra grime. In the meantime, boil up a large pot of salted water. Cut across the bottom of the cauliflower so it can stand, but be sure to keep the leaves intact as much as possible.
- Boil the cauliflower for 15 minutes. You will need less time for a smaller head and more time for a larger head of cauliflower.
- Remove the cauliflower and place it in a round roasting pan.
- Add a generous helping of Galilee Green Olive Oil to your hands and SCHMEER (spread generously) the entire cauliflower with the olive oil.
- Sprinkle the cauliflower with salt and add the remaining spices.
- Roast in a very hot oven until golden brown.
- Drizzle the roasted cauliflower again with more Galilee Green Olive Oil.
- Sprinkle with some more salt and serve.
The dish is best eaten by tearing off the flowers.
You’ve now cooked like the best chefs in the world!!
ENJOY!!
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