This recipe, or a variation of it, has become a popular dish in many Israeli kitchens. The person, who made it so familiar to everyone, is the renowned chef Eyal Shani who serves it in his restaurants. This cauliflower is buttery soft (yet not mushy) on the inside, with a crunchy, salty, slightly burnt surface. It is a real joy and kids just LOVE it. I deviated slightly from the original recipe to create a simpler and quicker version that is as good as the one served in Eyal Shani’s restaurants.
Ingredients:
1 small to medium cauliflower. For a crunchier result use a small cauliflower with a better inside\surface ratio(pure geometry 🙂 )
Olive oil
Salt – I prefer grey sea salt. It has better taste and texture.
Directions:
1. Preheat an oven to 450F (230C).
2. Rinse the cauliflower thoroughly and remove any “black/grey spots”. Leave the outer leaves intact.
3. Cut the base of the cauliflower so it can stand on its base.
4.Place the whole cauliflower, standing on its base, in a pot big enough to accommodate it, with 1 inch (2.5cm) of water and 2 tsp of salt. Cover with a lid and bring to a boil.
5. Lower to medium heat and steam for exactly 10 minutes.
6.Take the cauliflower out of the pot and place on a cutting board (since it is very hot, at this point, I find that lifting it by squeezing it between two large wooden spoons works the best)
7.Pour some olive oil into your palms and massage the cauliflower’s surface until it is coated with a thin layer of the oil. Make sure to rub the outer leaves as well – this way they too will turn out yummy!
8. Put some grey sea salt in your palmsand rub it in slightly on the cauliflower’s surface.
9.Place the cauliflower in the center of a baking pan lined with aluminum foil, and bake for about 45 minutes.
The cauliflower will first turn yellow, than slightly brown, and when you begin to see parts that are slightly burnt (black), it is time to take it out of the oven.
Serve as a side dish. You can quarter it, if you like, before serving.
It is eaten as is, but would go well with a bit ofolive oil and salt and/or tahini and/orlemon juice and/orspicy jam of lemonsand/orsome chopped cilantro or parsley.
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A Whole Baked, Melt-in-Your-Mouth, Cauliflower Recipe
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Total time
Ingredients
1 small to medium cauliflower. For a crunchier result use a small cauliflower with a better inside\surface ratio (pure geometry )
Olive oil
Salt – I prefer grey sea salt. It has better taste and texture.
Instructions
Preheat the oven to 450F (230C).
Rinse the cauliflower thoroughly and remove any black/grey spots. Leave the outer leaves intact.
Cut the base of the cauliflower so it can stand on its base.
Place the whole cauliflower, standing on its base, in a pot big enough to accommodate it, with 1 inch (2.5cm) of water and 2 tsp of salt. Cover with a lid and bring to a boil.
Lower to medium heat and steam for exactly 10 minutes.
Take the cauliflower out of the pot and place on a cutting board (since it is very hot, at this point, I find that lifting it by squeezing it between two large wooden spoons works the best)
Pour some olive oil into your palms and massage the cauliflower's surface until it is coated with a thin layer of the oil. Make sure to rub the outer leaves as well – this way they too will turn out yummy!
Put some grey sea salt in your palms and rub it in slightly on the cauliflower's surface.
Place the cauliflower in the center of a baking pan lined with aluminum foil, and bake for about 45 minutes.The cauliflower will first turn yellow, than slightly brown, and when you begin to see parts that are slightly burnt (black), it is time to take it out of the oven.
Serve as a side dish. You can quarter it, if you like, before serving.
It is eaten as is, but would go well with a bit of olive oil and salt and/or tahini and/or lemon juice and/or spicy jam of lemons and/or some chopped cilantro or parsley.
Cauliflower has a very high water content, so it won't get crispy if you bake the florets crowded together. "Be sure to give each floret a bit of room so that the they have space for airflow. I'd also recommend baking them on a silicone baking mat," says Blay.
Cooked cauliflower florets keep their shape best when steamed (5-10 mins) – remember to place them upright in the steamer. It can also be boiled (takes 5-10 mins for florets; around 10 mins for a whole cauliflower). For both cooking methods, test regularly with the tip of a knife to make sure they don't overcook.
Once the pot is covered and the water reaches a boil, the heat from the water vapor penetrates the florets, collapsing their cell walls and making them more tender. The main stem of the cauliflower also softens in the process (don't worry – it won't burn).
This process – which should last 10-20 minutes - destroys several microbes and large parasites. As cauliflower is highly susceptible to microbial attacks, it should be washed once again. This time, boil some water and put the cauliflower florets in it. Keep for five minutes and remove from the hot water.
There are two really simple techniques that bring out the best in cauliflower: grilling and pickling. Dumping cauliflower florets in a mixture of salt and lemon juice for 45 minutes to an hour turns them into spiky little flavor bombs, delivering high-pitched squeaks in salads, sandwiches or the stew recipe here.
The general rule of thumb is about 20 minutes. Cauliflower that is overcooked will lose up to 50% of its vitamins and minerals. If you want a healthy meal, cook it for just a few minutes less.
If you want it to remain as white as possible boil it in milk, not water. Yes, all milk. The milk acts as a way to preserve the natural white coloring. If you are okay with it not being super brilliant white, you can do half milk/half water.
As per experts, the head of cauliflower is full of crevices that make it susceptible to collecting insects, bacteria, and dirt; hence, cleaning it before consumption is necessary. Take a look at the step-by-step process of cleaning cauliflower at home.
Slice the cauliflower directly through the stem, making slabs that are roughly 3/4-inch thick for stability. Don't try to slice them thinner than 1/2-inch thick, or they could fall apart when you roast them, and if you cut them more than 1-inch thick, they won't cook as quickly or evenly.
If cooked too much the cauliflower will lose its purple color and turn green ‐ which isn't bad but it will cease to look nice. Cauliflower should be dense and heavy with a satiny stem. The leaves surrounding the florets should be fresh and green.
Over-cooking causes cauliflower to release sulfurous compounds that produce an unpleasant odor and bitter taste. (You'll also lose more phytochemicals.) Check the "doneness" of cauliflower by pricking it with a fork a few minutes before the suggested cooking time is up.
Yes, dogs can eat cauliflower in moderation, either raw or cooked. Cauliflower is a source of dietary fiber, vitamin K, and vitamin C for dogs. Some dogs may dislike the slightly bitter taste of cauliflower. Avoid cauliflower with seasonings or oils, as they can cause upset stomach.
The best way to deal with the liquid is to put the riced cauliflower in a covered microwave-safe dish, heat it thoroughly to get all the liquid out of it you can, then drain it. If you have to cook it on the stovetop, add as little water as possible and stir frequently to keep it from sticking to the pan.
But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F. The high heat will quickly coax out all those naturally sweet flavors while keeping the vegetable tender-crisp. Everything will be golden brown and delicious!
The next time you roast vegetables, add some cornstarch. Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower.
Vegetables get mushy when cooked because the cell walls burst. There's no way to restore that cellular structure that by cooking more. You might be able to dry them out by cooking for longer but you will never restore their turgidity.
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