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Lior Lev Sercarz
1 whole cauliflower, washed and large leaves trimmed but not removed
Preheat your oven to 350°F. Place the cauliflower stem-end down in a large pot or bowl with a lid. Rub with oil, salt, and spice and roast, covered for 35-40 minutes, until tender.
Uncover the cauliflower, and using a sharp knife cut the head into six equal sections. Brush these sections with the drippings at the bottom on the pot and roast until crisp and browned and spots, about 15-20 more minutes.
Great served with a simple yogurt sauce or zhug.