Recipe inspiration
In Miznon, cauliflowers are boiled in perfectly salted water, then sizzled and seared in a hot oven. The inside remains perfectly tender, almost silky, while the outside is golden brown, with pockets of deeply charred bits.
A drizzle of olive oil and a generous garnish of flaky salt complete the dish before it is served at the table, where guests can separate the cauliflower layer by layer.
Inspired by their signature dish, I wanted to test a version with a little more depth of flavor.
Just before the cauliflower finished roasting, I brushed it with a sweet harissa glaze; served alongside a garlic yogurt, it was a delicious combination of spicy, tangy and sweet flavors inspired by Middle Eastern ingredients.
