An antidote to the club scene on the quieter northern coast of Ibiza is the Six Senses where Eyal Shani, the renowned Israeli chef has taken his HaSalon concept.
Shani is distinguished by his signature culinary style that supports local farmers with a minimalistic approach to seasoning. At Six Senses, Shani revitalises Ibiza’s energy for plant-based dining, harnessing the island’s natural abundance of ingredients — from avocados to watermelons, oranges, lemons, Ibiza rock salt and a rich supply of olive oil. The open kitchen allows the guests to become part of Shani’s creative process as they gather at the 50-seat chef’s table in the shade of 100-year-old olive trees.
Shani’s signature Roasted Cauliflower is the perfect showstopper for meat-free dining. Roasted and seasoned with subtle flavours, we recommend making this simple yet impressive dish in the summer and autumn months when cauliflower season is at its peak, in line with Shani’s own culinary approach to local produce.
INGREDIENTS FOR THE ROASTED CAULIFLOWERS
700g cauliflower, whole
Maldon salt
Extra virgin olive oil
Sea salt
METHOD
Preheat your oven to 250ºC. Boil the cauliflower for 12 minutes in salted water, then remove and drain. Massage the cauliflower with the olive oil and Maldon salt and place on a baking tray. Roast for 20 minutes until golden brown. Plate and serve whole.
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