Roasted Cauliflower – Miznon Style

emily maxson

By Emily Maxson

whole roasted cauliflower

 

One of my favorite places in New York City to grab a quick bite is Miznon in the Chelsea Market. They have wonderful pita sandwiches and incredible vegetable side dishes. Whenever I go there, I order the whole roasted baby cauliflower. They are famous for it, and it is absolutely delicious. Eyal Shani, the Israeli chef-owner of Miznon, generously shares his recipe for the cauliflower online. It is so simple and has quickly become one of my favorite side dishes to prepare at home.

When I was working on the photo shoot for this recipe with my photographer Belen, she shared with me that when she was living in Spain, her house mom always cooked whole heads of cauliflower. It was similar to this version with olive oil and sea salt, but they served it with vinegar. After Belen finished shooting the cauliflower we sat down to enjoy it with a side of vinegar. It was a wonderful addition to an already delicious dish. I highly recommend trying it with this recipe.

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roasted caulflower, Miznon cauliflower

Roasted Cauliflower – Miznon Style

  • Total Time: 1 hour
  • Yield: 2-4 servings 1x

Ingredients

Scale

1 small head of cauliflower

Sea salt

Maldon sea salt flakes, or other coarse brand

Olive oil

Vinegar, optional

Instructions

  1. Preheat oven to 500.
  2. Bring 6 quarts of water to a boil and add 3 Tablespoons of sea salt, stir to dissolve.
  3. Wash the cauliflower and cut the base so it stands upright, keeping the leaves intact.
  4. Place the head of cauliflower in the boiling water.
  5. Place the lid of a pot or a ceramic plate on top of the cauliflower to keep it submerged.
  6. Boil for 7-9 minutes or until a knife inserted in the cauliflower meets some resistance at the middle.
  7. Place the hot cauliflower on a sheet pan and allow to cool until you no longer see steam coming off of it. This should take about 15-20 minutes.
  8. Rub the cauliflower with olive oil and sprinkle with sea salt.
  9. Roast in the oven for 15-20 minutes or until browned.
  10. Remove from the oven and drizzle with olive oil and Maldon sea salt flakes.
  11. Serve alone or with your favorite vinegar.
  12. Eat the leaves too!
  • Author: Emily Maxson
  • Prep Time: 10 min
  • Cook Time: 50 min
emily maxson

eat · heal · thrive

Food is my passion. I am inspired by both the art and the science of the culinary world. I enjoy being in my kitchen creating, testing and writing recipes to share with you. I believe that cooking food at home is one of the best things you can do for your health, and it doesn’t have to be complicated.

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whole roasted cauliflower

Roasted Cauliflower – Miznon Style

emily maxson

eat · heal · thrive

Hi everyone! Thank you for visiting Emily’s Fresh Kitchen. I am a trained chef and cookbook author and I love to eat, cook, and think about food. I enjoy working with nutrient-rich foods and creating meals that not only taste good, but assist the body in fighting illness and disease.

emily's fresh kitchen cookbook hardcover

Purchase your signed book today.

I am excited to announce that my cookbook “Emily’s Fresh Kitchen: Cook Your Way to Better Health” is available! This cookbook features 113 delicious and easy to prepare recipes the whole family will love.

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