Instructions
Steaming cauliflower
- Wash the cauliflower and trim the leaves just enough to expose the head.
Fill a large pot three-quarters full with salted water. Bring to a boil, then submerge the cauliflower in the water, head down.
Cook for 6 minutes from when the water returns to a boil.
- Once the cauliflower is cooked, carefully remove it with a slotted spoon and let it drain in a colander for at least 10 minutes.
Preparing the cooking fat
- Melt your chosen cooking fat over low heat.
In the photos, I used butter, but for your health, I recommend using clarified butter (available at grocery stores under the names ghee or smen) or duck fat, which are much more heat-stable than butter.
Note: You can also easily make your own clarified butter and store it for a long time.
Add the olive oil and stir.
- Preheat your oven to 160°C on the convection setting.
Gently place the cauliflower in a baking dish, or directly on the baking sheet, and brush it with the fat you prepared earlier. Make sure the fat coats the entire cauliflower, and pour the remaining fat directly over it.
Sprinkle a pinch of fleur de sel over the cauliflower.
- Place in the oven and bake the cauliflower for 2 hours.
IMPORTANT: Every 20 minutes, remove the dish from the oven and baste the cauliflower with the cooking juices to prevent the top parts from burning.
- When it's done, check for doneness with the tip of a knife. The knife should slide through the cauliflower easily without any resistance.
Serve with lemon wedges and green sesame sauce (optional).