When we were in Paris last summer, we discovered Miznon by coincidence. Absolutely the best place for a pita sandwich! Not to mention their roasted cauliflower, which is insanely good as well. Whenever we are in Paris, we go back to this pleasantly chaotic fast casual restaurant in the heart of Le Marais, like last winter break. And when we are not in Paris I try to create the roasted cauliflower at home, with fairly good results if I may says so. This recipe of mine was also featured in the Dutch culinary magazine Elle Eten (Elle Food) a couple of months ago.
The popular pita sandwich shop is run by Eyal Shani, a well-known chef from Tel Aviv. When in Paris, you should definitely go to Miznon, but be prepared for a line outside, a packed place, loud music, a cheerful host, who sings and shouts the whole time, and huge portions. But also, the best pita sandwich of your life! We always sit in the front part of the restaurant, where the food is being prepared before your eyes and where everything happens.
22 Rue des Ecouffes
Whole Roasted Cauliflower with Cilantro Salsa
Serve these beauties as a starter or along with steak, grilled chicken or fish.
Action Time: 24 minutes + 45-60 minutes oven time
2 medium cauliflowers
4-5 tbsp good olive oil
Maldon sea salt flakes
for the cilantro salsa:
2-3 handfuls of fresh cilantro
1 large garlic clove
juice of 1 small lime
8 tbsp olive oil
Extra: food processor
1. Preheat the oven to 450 F/ 225 C. Bring 2 large pans with salted water to a boil. Add the cauliflowers (they should be covered by the water) and cook them for 5-10 minutes. Remove them from the pans with a slotted spoon and let drain.
2. Sprinkle over the olive oil; rub the oil carefully into the florets. Sprinkle over the salt. Put the cauliflowers in a roasting tin and roast the cauliflowers for 45-60 minutes, or until they are charred on top.
3. Meanwhile make the salsa by blending all the ingredients in a food processor or with a hand blender. Season with salt. Serve the cauliflowers with the salsa.