Whole Roasted Cauliflower with Schug

Copyright © ShulieMadnick

Miznon's cauliflower is legendary.  I made it several times over the years, but it's not the same as ordering it at the lively counter and having it sitting by the strewn tables on Tel Aviv's sidewalks and New York City's Chelsea Market. The flavor is enhanced by the commotion. With no end in sight to the quarantine, I have made it often since March. Yesterday, I needed to breathe. I sat in the car in the middle of our driveway and imagined I was on vacation. What if next time I escape the house and bring this dish with me into the car, will it transport me to Tel Aviv?!

Whole Roasted Cauliflower with Schug

Author's Notes:
1. This recipe is best with the large grain sea salt, especially for sprinkling before serving, but use whatever salt you have.
2. Miznon salts the water like pasta water. 10 grams (approx. 2 teaspoons) of salt per liter (4 cups) of water. I can't bring myself to salt the water that much even when I cook pasta. At times I use as little as 1 teaspoon salt to salt the water.
3. Schug usually has cilantro in it, but I didn't detect it in Miznon's green condiment. I also added lemon, which enhances the flavor. I don't believe Miznon has lemon in its schug.
4. Ovens vary. In my oven at 425F, it took over 40 minutes for the top to turn deep golden so I roasted the cauliflower for only 20 minutes and turned the broil on for 5-7 minutes to achieve the deep golden look at the top of the cauliflower.

Cauliflower Ingredients:

1 small/medium cauliflower
3-4 tablespoon olive oil for brushing and drizzling
1 teaspoon - 1 tablespoon salt plus extra for sprinkling (see author's notes above)

Schug Ingredients:

2 garlic cloves
2-3 tablespoons olive oil
2 hot green pepper or jalapeños
1/8 - 1/4 teaspoon salt
Juice of 1/2 - 1 small lemon

Schug Directions:

Add all ingredients into a food processor and pulse to a rough chop. Taste and adjust for salt and lemon, if necessary.

If you do not own a food processor, finely chop the garlic and jalapeños, add the rest of the ingredients, mix, taste for salt and lemon, and adjust if necessary.

Scoop to a small container with a lid and keep refrigerated until the cauliflower is ready.

Cauliflower Directions:

Pre-heat oven to 425 Faranheit/220 Celcius.

Bring a large pot of water with salt into a boil. Gently add the cauliflower, as is, leaves on, into the pot with the stem facing at the bottom. Turn down heat to a gentle boil and cook for ten minutes. With a large spatula gently flip the cauliflower upside down, the top florets side facing the bottom of the pot, and continue cooking for 10 minutes longer.

Scoop the cauliflower into a cookie sheet and let it sit on the tray to let the excess water drain on the cookie sheet. Rub or brush the cauliflower with 2 tablespoons olive oil. If rubbing, make sure the cauliflower cooled down first. Bake for 20 minutes and turn the oven to broil for 5-7 minutes for a deep golden top.

Drizzle with the remaining 1-2 tablespoons of olive oil and sprinkle with salt. Serve with schug.