AUTOPLAY
Make Israeli Cauliflower
10 steps
What you’ll need
1
(1.5-2 Lb) Head Cauliflower With Leaves
2 gallons
Water
3 tablespoons
Extra Virgin Olive Oil
7 tablespoons
Sel Gris (Celtic Sea Salt)
Preheat Oven to 550 degrees Fahrenheit. Boil 2 gallons of water in large pot
1. Preheat Oven to 550 degrees Fahrenheit. Boil 2 gallons of water in large pot
1
Trim stem of cauliflower so that it can sit flat on a baking sheet.
2. Trim stem of cauliflower so that it can sit flat on a baking sheet.
2
Once boiled, mix in 3 ounces of Celtic sea salt (sel Gris) into the water until dissolved.
3. Once boiled, mix in 3 ounces of Celtic sea salt (sel Gris) into the water until dissolved.
3
Place cauliflower in pot with heat proof plate on top of it to ensure it stays submerged.
4. Place cauliflower in pot with heat proof plate on top of it to ensure it stays submerged.
4
Boil until it is tender (12-13 mins). When fork meets no resistance, it’s ready.
5. Boil until it is tender (12-13 mins). When fork meets no resistance, it’s ready.
5
Remove cauliflower and let drain.
6. Remove cauliflower and let drain.
6
Place it stem side down on baking sheet. Let it stand until has cooled and is dry to touch (15min)
7. Place it stem side down on baking sheet. Let it stand until has cooled and is dry to touch (15min)
7
Spread 1 tablespoon of olive oil evenly over cauliflower. Sprinkle 1.5 oz of sea salt all over it.
8. Spread 1 tablespoon of olive oil evenly over cauliflower. Sprinkle 1.5 oz of sea salt all over it.
8
Bake at 550F for ~25 mins (until dark brown)
9. Bake at 550F for ~25 mins (until dark brown)
9
Remove from oven and rub with 2 tablespoons olive oil (serve hot)!
10. Remove from oven and rub with 2 tablespoons olive oil (serve hot)!
10