1. Whole Roasted Cauliflower with Lemony Yogurt Sauce
I've made this three times since spotting the recipe in the September Food and Wine: Miznon's Whole Roasted Cauliflower. I've slightly changed the salt quantities/types — I use kosher salt (as opposed to sel gris) to boil the cauliflower, and I use Maldon sea salt (as opposed, again, to sel gris) for seasoning. I like serving this with a lemony yogurt sauce, but know that that is totally optional.
|1 (1 1/2- to 2-pound) head cauliflower with leaves|
|1/3 cup kosher salt|
|1 to 2 teaspoons nice, flaky sea salt, such as Maldon|
|3 tablespoons best-quality extra-virgin olive oil, divided|
|1 cup Greek yogurt (I’m partial to Fage)|
|1 tablespoon freshly squeezed lemon juice|
|1/4-1/2 teaspoon kosher salt or to taste|
|extra-virgin olive oil, optional|
|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—I line mine with parchment paper. Bring a large pot of water to a boil in a stockpot over high heat. Stir in the 1/3 cup kosher salt until dissolved.|
|2. Add cauliflower to water; place a heatproof ceramic plate on top of cauliflower to keep it submerged or use a lid and partially cover the pot. Boil until tender and a fork inserted in cauliflower meets no resistance, 10 to 13 minutes—NOTE: If you are using a smaller head of cauliflower, consider reducing the boiling time to 8-10 minutes. Using a spider, gently lift cauliflower from water, and let drain in spider or transfer to a colander and drain in the sink. Let stand until cauliflower has cooled slightly and is dry to the touch, about 15 minutes. Place cauliflower, stem side down, on a rimmed baking sheet.|
|3. Rub 1 tablespoon olive oil between hands, then rub over cauliflower to apply a thin, even layer OR: drizzle the cauliflower with some of the tablespoon of oil, then coat your hands with the remainder and rub the oil all over it. Sprinkle 1 to 1 1/2 teaspoons sea salt over the cauliflower (salt might clump in some places). You may need to turn the cauliflower upside down and rub it in the salt that falls on the sheet pan. Bake in preheated oven until dark brown, about 25 minutes—this may take longer depending on your oven. If you find it’s not getting as dark as you would like, you can run it under the broiler, watching closely the entire time.|
|4. Meanwhile, make the yogurt sauce: stir together the yogurt, lemon, and salt.|
|5. To serve, smear the yogurt onto a plate. Drizzle with olive oil. Sprinkle with za’atar.|
|6. Remove cauliflower from the oven, and carefully rub with remaining 2 tablespoons olive oil. Place on top of yogurt smear. Serve hot.|
2. Roasted Cauliflower
This beautiful and delicious whole slow-roasted cauliflower topped with herb-butter is fantastic!
|0.25 cup butter, softened|
|1 tablespoon chopped fresh dill|
|1 clove garlic, minced|
|1 teaspoon grated lemon zest|
|0.5 teaspoon ground cumin|
|0.25 teaspoon salt|
|0.25 teaspoon ground black pepper|
|1 large head cauliflower, leaves trimmed|
|1. Preheat oven to 350 degrees F (175 degrees C).|
|2. Mix butter, dill, garlic, lemon zest, cumin, salt, and ground black pepper in a bowl.|
|3. Cut cauliflower stem flush with the rest of the head so it can stay upright in a casserole dish. Spread butter mixture evenly over the top and sides of cauliflower, place in a casserole dish, and cover with foil.|
|4. Roast in the preheated oven until tender and cooked through, about 1 1/4 hours. Transfer to a platter and spoon any liquid in the casserole dish over the cauliflower.|
3. Whole Roasted Cauliflower with Tahini Sauce
Whole Roasted Cauliflower with Zaatar Spice and Tahini Sauce- a healthy vegan side dish bursting with Middle Eastern flavor. Easy and delicious! Allow 90 minutes roasting time!
Categories: side dish
|1 whole cauliflower (large is best!)|
|2 tablespoons olive oil, divided|
|½ teaspoon salt|
|1 tablespoon zaatar spice ( or try dukkah!) ( or try a mix of coriander, cumin and optional sumac)|
|1 cup water|
|1 Batch TAHINI SAUCE ( go to the recipe)|
|Garnish with fresh herbs – parsley, dill and or mint, sprinkle with optional aleppo chili flakes, drizzle with this optional Tahini sauce!|
|1. Preheat oven to 425F.|
|2. Trim the cauliflower – either cutting off the stem (easier) or leaving it intact, trimming and slicing the bottom so it stands up straight.|
|3. Place it in an ovenproof skillet or dutch oven. Drizzle 1 tablespoon oil all over the cauliflower, sprinkle with salt and Zaatar spice. Pour one cup of water into the bottom of the pan.|
|4. Cover tightly with the lid or foil and bake for 35-60 minutes– or until just tender when pierced with a knife. Smaller cauliflower heads may only take 35 minutes, larger ones can take up to 60.|
|5. Very carefully take the lid or foil off, minding the hot steam (it will burn!). Drizzle with a little more olive oil, place back in the oven for 30 minutes, perhaps rotating halfway through. At this point it should be deeply golden, but if not, continue roasting until it is… please no pale cauliflowers here!!!|
|6. Make this Tahini Sauce!|
|7. Remove from the oven and sprinkle more zaatar if you like, fresh herbs, optional aleppo chili flakes, and either drizzle the tahini sauce over the whole thing right in the pan, or cut it up, like a cake, into wedges and serve the tahini sauce on the side.|
4. How an Israeli chef's cauliflower recipe took over the world - Recipe
Roasted whole cauliflower seems to be everywhere today, but the dish's origins can be traced to an Israeli celebrity chef and a Shabbat dinner a long time ago.
|1 whole medium-size, fresh, white cauliflower, florets tightly packed and covered in bright green leaves|
|3 tbsp. olive oil|
|1. Preheat the oven to 430 degrees Fahrenheit (220 degrees Celsius). Place the cauliflower in a metal pot and fill until 3/4 full with mineral water. Add about 10 grams of salt per liter of water. Cover with a lid, bring to a boil, lower to a moderate boil and cook for 10-15 minutes, depending on the size of the cauliflower. Drain.Brush the cauliflower with olive oil and sprinkle with a little salt. Place in a baking dish, place the dish in the center of the oven, and bake until the top turns golden brown. Serve to the table in the baking dish. The outside of the cauliflower should be crisp and the inside as soft as butter. Separate the florets with a spoon and serve.|
5. The best whole roasted cauliflower
vegan, gluten free, paleo
|1 cauliflower (medium size (1 kg / 2 lb))|
|3-4 tablespoons olive oil|
|Fine sea salt and crushed black pepper (to taste)|
|1. Heat your oven to 210 C (410 F gas 6).|
|2. First, steam the cauliflower:|
|3. Trim the base of the main stem of the cauliflower, so that it could stand upright. Keep some outer leaves intact if they are nice and fresh.|
|4. Place in a medium size pot (make sure that the head fits and that the pot can be closed with a lid beforehand). Add water to a height of 4 cm (2.5 in).|
|5. Place over high heat, bring to a boil and cover. Steam for 12-14 minutes until the florets are tender and the cauliflower is no longer pearly white in color.|
|6. Remove from the pot (using a metal spoon) and let the cauliflower cool down a bit (for about 10 minutes).|
|7. Move cauliflower to baking sheet lined with greaseproof paper. Drizzle the olive oil on top and message the cauliflower so all the florets are oiled. Season generously with salt and pepper|
|8. Roast in the oven for 20-30 minutes, until golden brown all over (and some bits are slightly charred).|
|9. Carefully move to a large serving plate and serve at once. Goes great with homemade tahini, salsa verde, Greek yogurt and more!|
|10. Leftovers keep in the fridge 4-5 days.|
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