Whole Roasted Miznon Cauliflower
by Eyal Shani
side
Yield: 2 servingsPrep: 20 minsTotal: 1 hr 50 mins
Ingredients
You have 0 of 3
produce
- ○1cauliflower(with leaves)
pantry staple
- ○7 tablespoonssel gris(divided)
- ○3 tablespoonsextra-virgin olive oil(best-quality, divided)
other
- ·2 gallonswater
Instructions
- 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.
My notes
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.