Dr. Michelle Jorgensen

Last week as I was working in my garden, I saw this beautiful, massive cauliflower growing. I realized it would be ready just in time for Sunday dinner, so my mouth was watering all week thinking about cooking it!

My husband, two of my kids, and I were able to travel to Israel a few years back. The food was so amazing! I realized that with simple ingredients and some delicious spices, some wonderful meals can be created!

The cauliflower we ate there was cooked like this. It’s just cauliflower, oil, and salt, but the combination of boiling it and baking it makes it literally fall apart in your mouth!

Try it out for yourself and let me know how you like it!

Melt in Your Mouth Cauliflower Recipe

Recipe by Dr. Michelle Jorgensen

Course: Dinner     /         Cuisine: Middle-Eastern

Ingredients

• 1 Medium Cauliflower

• Olive Oil

• Salt

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 salt in your palms and rub it in slightly on the cauliflower's surface.

• Place the cauliflower in the center of a baking pan, and bake for about 30-35 minutes. The cauliflower will first turn yellow, then 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.

Notes

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.