One day in our conference room up in the sky, we got to talking about food cultures we all loved but wanted to know more about. With that, the idea of Around The World In 5 Editors was born. Each day this week, one of the editors breaks in with a lineup of stories, recipes, interviews and personal essays dedicated to their respective country. In honor of today’s focus on Israeli cuisine, NYC chef Einat Admony gives us a cauliflower recipe you'll want to make again and again.

Also see: Israeli Food In 2014: Is The Hummusiya The New Banh Mi Shop?

This cauliflower is crispy, salty, sweet and tangy. I use ground white and pink peppercorns in the flour mix to give a peppery flavor that’s milder than if the pepper were black. This recipe evolved at Balaboosta — and judging by the number of e-mails I get requesting it, I think it’s a hit.

Reprinted with permission from Balaboosta