Miznon's Whole Roasted Cauliflower

Miznon's Whole Roasted Cauliflower is a great way to prepare Cauliflower. If you like Cauliflower you should try it. If you are like Barbara, who hates Cauliflower you should also try it, it might change your mind. It makes for creamy side dish for dinner.

Miznon's Whole Roasted Cauliflower

Food & Wine

 

With only three ingredients, this exquisite, world-renowned cauliflower dish is deceptively simple.

It's a timeless recipe to make again and again.

 

Active Time: 20 mins

Total Time: 1 hr 50 mins

Yield: 2 servings

 

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

 

1.              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.

2.              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.

3.              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.