Eyal Shani’s whole roasted cauliflower is one of the most celebrated dishes in Israeli cooking. A single head boiled until tender, then blasted in a searingly hot oven until the outside caramelizes into something golden and almost meaty. 

Ingredients

1 head of cauliflower with leaves (1 ½- to 2-pound)

2 gallons water

7 tbsp sel gris, divided

3 tbsp best-quality extra-virgin olive oil, divided

Directions

Preheat the oven to 550°F with an oven rack in the center of the oven. Trim stem of cauliflower, keeping leaves intact, so it will sit level on a rimmed baking sheet. Bring 2 gallons water to a boil in a large stockpot over high heat. Stir in 6 1/2 tbsp sel gris until dissolved. 

Add cauliflower to water; place a heatproof ceramic plate on top of cauliflower to keep it submerged. Boil until tender and a fork inserted in cauliflower meets no resistance (12 to 13 minutes). Using a spider strainer, gently lift cauliflower from water and let drain allowing water to drip back into the pot. Place cauliflower, stem side down, on a rimmed baking sheet. Let stand until the cauliflower has cooled slightly and is dry to the touch, about 15 minutes. 

Rub 1 tablespoon olive oil between your hands, then rub over cauliflower to apply a thin, even layer. (Alternatively, use a brush to spread oil evenly over cauliflower.) Sprinkle remaining 1 1/2 tsp sel gris over cauliflower (salt might clump in some places). Bake in a preheated oven until browned, about 25 minutes. Remove from the oven and carefully rub with remaining 2 tablespoons olive oil. Serve hot.