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Oven Baked Cauliflower

Quick answerMakes 4 servings, ready in 55 minutes, cook at 190c/480F, Israeli cuisine.
By Jaron Kimhi··👁 323 views
oven-baked-cauliflower

Fast and Easy Recipe That's Packed in Flavour!

I know that many people are quite indifferent to cauliflower — some have even made it their enemy. To all those people out there, please try making this recipe. I guarantee it will change the way you look at it and make you a true fan! So I bring you here my favorite oven baked cauliflower recipe. It's taken from Eyal Shani, an Israeli chef with an obsession for it and tomatoes (but that's a different story)... The recipe itself is super easy. Just use cauliflower, olive oil, salt, and pepper. But if you make it in the right order and the right way, you'll keep making it over and over again!

Method

  1. 1

    Making the Oven Baked Cauliflower· 25-35 minutes

    Heat oven to 480F. Bring a pot with water to a boil. add the cauliflower and bring to a second boil. add 1 tbsp of salt and cook for 10-15 minutes till the green leaves of the cauliflower are soft. Take out, strain and put on a pan with baking sheet. Drizzle with olive oil. Be generous and even massage the cauliflower with your hands to make sure it's all coated. Add salt and Pepper. Bake for 15-20 minutes till the cauliflower is brown and the leaves are burnt. Since the cauliflower is already cooked you can also bake it on a higher temperature. In 550F you will bake it for around 12-15 minutes. This recipe really likes high heat...

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Recipe by

Jaron Kimhi

Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.

More recipes by Jaron →

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Categories
Side DishVegetarian
Cuisines
Israeli
Features
Gluten FreeVegan30 minutes or lessVegetarian
Tags
Gluten FreeVegetarianvegan

Questions & answers

Can I skip the boiling step and just roast the cauliflower raw?
Don't skip it — boiling first is what makes the inside tender while the outside gets that deep brown crust. Raw cauliflower won't cook through properly in the short roasting time.
How do I know when the cauliflower is done boiling?
Check the green leaves — once they're soft, you're good to go. That's your cue to pull it out, not the florets.
Can I use a higher oven temperature if I want it done faster?
Yes, crank it to 550F and roast for 12–15 minutes instead. This recipe loves high heat, so don't be shy.
Do I really need to use that much salt?
Yes — you're salting the boiling water AND the cauliflower before it goes in the oven, so the salt is doing two different jobs. Don't cut corners on it.
Can I use regular table salt instead of kosher salt?
The recipe is built around kosher salt, so if you swap it use less — table salt is much saltier by volume and you'll overshoot easily.