A modern Tel Aviv classic where an entire head of cauliflower is charred in a wood-fired oven with olive oil.
4 top-rated spots found
This is the birthplace of the global roasted cauliflower craze. Chef Eyal Shani's technique of parboiling in heavily salted water before charring it to the edge of burnt creates a texture that reviewers describe as 'vegetable steak'—creamy inside with a deeply umami, blackened crust.
📍 Lilienblum St 40, Tel Aviv-Yafo, Israel · View on Maps
Miznon takes the high-end cauliflower of North Abraxas and makes it accessible. The vibe is chaotic, loud, and high-energy. It's the gold standard for value, offering the same 'melt-in-your-mouth' quality as fine dining spots but in a rowdy street-food atmosphere.
📍 King George St 30, Tel Aviv-Yafo, Israel · View on Maps
Located in the shadow of the Great Synagogue, Port Sa'id is the epicenter of Tel Aviv's 'cool.' Their cauliflower is treated with the same reverence as their famous minute steak, served in a setting defined by vinyl records and a buzzing outdoor terrace.
📍 Har Sinai St 5, Tel Aviv-Yafo, Israel · View on Maps
While Eyal Shani owns the 'whole head' market, Chef Avivit Priel Avichai's cauliflower is a legendary alternative. It's a more composed dish that balances the smokiness of the roast with a sophisticated array of Mediterranean toppings.
📍 Matalon St 44, Tel Aviv-Yafo, Israel · View on Maps