Sunday, 18 February 2018

Cauliflower à la Miznon

Hello!

What better than testing a new recipe on a Sunday afternoon?



I am a big fan of "Miznon" – the Isreali Street Food restaurant in Vienna. Miznon is famous for serving roasted cauliflower.  

All it takes is a cauliflower, olive oil and salt and a really hot stove for your home-made cauliflower à la Miznon. 

Please excuse the plastic. It will fuel the local heating plant, promised.


First things first: boil the cauliflower head down in very salty water (it should taste like sea water). Meanwhile turn the oven to max. heat

Boil the cauliflower until it responds to pressure, not too tender. This takes a few minutes.

 


Rub the hot cauliflower with sea salt and olive oil. (does not have to be Fleur de Sel)

Roast the cauliflower in stove until it gets darker

To my surprise it did not take that long.





Steamy cauliflower

Serve to your liking. I added sundried tomatoes and olives and some white bread.



 
Bon Appétit!

Paula

4 comments:

  1. *hmmmm* so eine einfache idee - ich liebe dieses gemüse und hoffe, morgen einen kopf zu finden. alle anderen zutaten sind dam denn sie gehören hier zur grundausstattung. und dann machen wir es richtig international und bringen neben den wörtern cauliflower und karfiol auch noch den "blumenkohl" ins spiel.
    liebste grüße nach wien!
    bärbel ☼

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    1. Liebe Bärbel, viel Spaß beim Nachkochen!

      Hach, Blumenkohl klingt doch schön. So wie euer „Rosenkohl" Hier so: Kohlsprossen. ;-) Demnächst mehr dazu. #winterzeug

      Psssst: das Olivenöl wird bei dem Rezept gewaltig über seine Soll-Temperatur erhitzt. Manchmal muss man halt so wild sein wie der Eyal Shani, Starkoch, der das Miznon und dessen Rezepte rund um den Globus verbreitet.

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  2. In the kitchen with the oven at maximum - that's the place to be! The cauliflower looks seriously good.
    Snow is blowing horizontally across our windows and there is a red alert for this area which means we are not to venture out. I'm in the warmth, baking and cooking. (And also eating far too greedily!)

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    Replies
    1. I hope this long and lasting winter in England won't affect the vegetables in your garden. Here it produces dry and rusty bicycle chains, from all the salt in the streets.
      PS: Brussels sprouts has become our new favourite dish.

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