This is a simple, excellent way to prepare cauliflower. I claim no credit: it was made famous by Café Miznon. They have locations all around the world; I learned about it via Le Fooding.
At home, I’ve found it easier to split the cauliflower in half for the boiling step. Even my biggest stockpot is a bit too small to completely contain the cauliflower that I buy.
Ingredients
- 1 whole cauliflower
- Olive oil
- Sea salt
Method
Bring a very large pot of water to a rolling boil over high heat. Generously salt the water. Then boil the cauliflower until it’s almost falling apart and offers no resistance to a skewer or paring knife.
Let the cauliflower cool and the surface to dry out for at least 15 minutes, up to a couple of hours. Rub a generous quantity of olive oil into the cauliflower.
Bake the cauliflower in a preheated 250 °C (500 °F) oven until the surface is deeply browned and charred in places. Finish with sea salt for texture.