[Recipe]: Miznon Cauliflower
Mar 27, 2021
- Difficulty: Easy
- Prep time: None
- Cook time: 20 minutes
- Total time: ~2 hours
- Serves: 4-6 depending role in meal
- Adapted from Food & Wine based
on the cauliflower served at Miznon in Chelsea Market
Ingredients
- 1 large head of cauliflower (~2 lbs) with leaves
- 5 tablespoons of salt
- 3 tablespoons of extra-virgin olive oil or avocado oil
Process
- Preheat oven to 550º F with oven rack in center of oven.
- Trim the cauliflower stem, keeping leaves intact, so it will “stand up” without rolling over on a rimmed baking sheet.
- Bring a pot of water that will accomodate your cauliflower to a boil. Stir in
5 tablespoons
of salt until dissolved.
- Place cauliflower in water and keep it submerged by placing a ceramic plate on top of the cauliflower.
Boil for
10 minutes
.
- Remove cauliflower from the water and let drip dry (stem side down) until it is dry to the touch
~15 minutes
.
- Apply a thin even layer of olive oil
2-3 tablespoons
to the cauliflower and then rub in with your hands.
- Bake in preheated oven until dark brown,
~25 minutes
.
- Remove from oven, and carefully rub with remaining olive oil and add salt to taste.
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