[Recipe]: Miznon Cauliflower

• 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

1. Preheat oven to 550º F with oven rack in center of oven.
2. Trim the cauliflower stem, keeping leaves intact, so it will “stand up” without rolling over on a rimmed baking sheet.
3. Bring a pot of water that will accomodate your cauliflower to a boil. Stir in 5 tablespoons of salt until dissolved.
4. Place cauliflower in water and keep it submerged by placing a ceramic plate on top of the cauliflower. Boil for 10 minutes.
5. Remove cauliflower from the water and let drip dry (stem side down) until it is dry to the touch ~15 minutes.
6. Apply a thin even layer of olive oil 2-3 tablespoons to the cauliflower and then rub in with your hands.
7. Bake in preheated oven until dark brown, ~25 minutes.
8. Remove from oven, and carefully rub with remaining olive oil and add salt to taste.