Whole Roasted Cauliflower

Whole Roasted Cauliflower
June 3, 2019 Christina Mullin
at Miznon/NYC, and featured in Food and Wine.

In 2018, Food & Wine named this recipe one of their 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; coarse Himalayan salt, which packs a mineral flavor in bits of crunchy saltiness; and spicy, fruity extra-virgin olive oil.

Did you know that cauliflower is high in vitamins c and k, beta-carotene; is an anti-inflammatory, and is high in antioxidants, supporting healthy digestion and detoxification. Eating cauliflower is good for your health!


1 (1 ½-to 2-pound) organically grown head cauliflower with leaves

2 gallons water

7 Tsp. Himalayan salt

3 Tbs. best-quality organic extra-virgin olive oil, divided


Step 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. Stir in 6 ½ Tsp. Himalayan salt.

Step 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 (a large mesh spoon), 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 it stand until cauliflower has cooled slightly and is dry to the touch, about 15 minutes.

Step 3

Rub 1 Tbs. olive oil between hands, then rub over cauliflower to apply a thin, even layer. Alternatively use a brush to spread oil evenly over cauliflower. Sprinkle remaining 1/2 tsp. salt over cauliflower. Bake in preheated oven until dark brown, about 25 minutes. Remove from oven, and carefully rub with remaining 2 Tbs.olive oil. Serve hot.