Miznon's Whole Roasted Cauliflower


In 2018, Food & Wine named this recipe one of our 40 best: The cauliflower served at Miznon in New York City calls for the best quality ingredients, each essential for creating 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.

Active Time:
20 mins
Total Time:
1 hrs 50 mins
2 servings


  • 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


  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 dark brown, about 25 minutes. Remove from oven and carefully rub with remaining 2 tablespoons olive oil. Serve hot.

    Mizono's Whole Roasted Cauliflower
    Greg DuPree
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