Whole Roasted Miznon Cauliflower Recipe

Miznon's Whole Roasted Cauliflower

3.8

(5)

6 Reviews

With only three ingredients, this exquisite, world-renowned cauliflower dish is deceptively simple. It's a timeless recipe to make again and again.

By Eyal Shani

Updated on March 27, 2024

Tested by

Food & Wine Test Kitchen

Active Time:

20 mins

Total Time:

1 hr 50 mins

Yield:

2 servings

In 2018, Food & Wine named this recipe from Miznon in New York City one of our 40 best.

Frequently asked questions

Why do you boil cauliflower before cooking?

Boiling the cauliflower before roasting it whole ensures that the final dish is tender all the way through. Since a whole cauliflower has less surface area than cut florets, adding sel gris to the water means that the cauliflower gets seasoned from the inside out.

What part of cauliflower is not edible?

All parts of a cauliflower are edible! Though it's usually just the florets that get all the attention, this recipe produces deliciously crisp, charred leaves and tenderizes even the lower stem.

Notes from the Food & Wine Test Kitchen

Miznon's Whole Roasted Cauliflower calls for the best quality ingredients, each essential for compiling the dish: fresh cauliflower with tight, closed florets surrounded by a crown of crisp leaves; sel gris (coarse gray sea salt), which packs a mineral flavor in bits of crunchy saltiness; and spicy, fruity extra-virgin olive oil.

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Ingredients

1 (1 1/2- to 2-pound) head cauliflower with leaves
2 gallons water
7 tablespoons sel gris, divided
3 tablespoons best-quality extra-virgin olive oil, divided

Directions

Preheat oven to 550°F with oven rack in center of oven. Trim stem of cauliflower, keeping leaves intact, so it will sit level on a rimmed baking sheet. Bring 2 gallons water to a boil in a large stockpot over high heat. Stir in 6 1/2 tablespoons sel gris until dissolved.
Add cauliflower to water; place a heatproof ceramic plate on top of cauliflower to keep it submerged. Boil until tender and a fork inserted in cauliflower meets no resistance, 12 to 13 minutes. Using a spider, gently lift cauliflower from water and let drain in spider, allowing water to drip back into pot. Place cauliflower, stem side down, on a rimmed baking sheet. Let stand until cauliflower has cooled slightly and is dry to the touch, about 15 minutes.
Rub 1 tablespoon olive oil between your hands, then rub over cauliflower to apply a thin, even layer. (Alternatively, use a brush to spread oil evenly over cauliflower.) Sprinkle remaining 1 1/2 teaspoons sel gris over cauliflower (salt might clump in some places). Bake in preheated oven until browned, about 25 minutes. Remove from oven and carefully rub with remaining 2 tablespoons olive oil. Serve hot.

Photographer: Kelsey Hansen, Food Stylist: Kelsey Moylan, Prop Stylist: Addelyn Evans