Chef Eyal Shani’s Signature Vegan Roasted Cauliflower

Eyal Shani, an internationally renowned creator and food artist, introduces his creative and entertaining HaSalon idea to Six Senses Ibiza. Distinguished by his signature culinary style that embraces farm-to-table practices, supporting local farmers and a minimalistic approach to seasoning.

Since opening his fine dining restaurant, HaSalon, in Tel Aviv, Eyal Shani is now the inspiration and the leading chef of 23 highly successful restaurants worldwide. He is considered to be one of the leading figures in the Israeli culinary scene, starring in the TV series “Food for Thought” and appearing on the panel of judges during the past six seasons of Israeli “Masterchef.”

Eyal Shani Six Sense

At Six Senses, Shani is revitalising 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, an absolute essential for the chef. 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.

One of his signature dishes in Ibiza includes his famous Roasted cauliflower.


Eyal Shani’s Roasted Cauliflower Recipe 

For those looking to experiment with vegan cuisine, HaSalon’s signature Roasted Cauliflower is the perfect showstopper for meat-free dining. Roasted and seasoned with subtle flavours, we recommend making this dish in the summer and autumn months when cauliflower season is at its peak, in line with Eyal Shani’s own culinary approach to local produce.

Eyal Shani roasted cauliflower recipe



    • 700g cauliflower, whole
    • Maldon salt
    • Extra virgin olive oil
    • Sea salt


    • 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.