Recipes Side Dishes Miznon's Whole Roasted Cauliflower 5.0 (2) 3 Reviews 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. By Eyal Shani Updated on November 3, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 1 hrs 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 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 dark brown, about 25 minutes. Remove from oven and carefully rub with remaining 2 tablespoons olive oil. Serve hot. Greg DuPree Rate it Print