Thursday, June 15, 2017
I can't remember a trip that settled as gently into memory as our April trek through Italy and France. The cities—Rome, Florence, Venice, Paris. The museums. The streets.
And of course the food. While we ate at some fancy places—particular Astrance in Paris, one of the 50 best restaurants in the world, and enjoyed all sorts of exotic dishes, such as truffles, caviar, crepes, one surprising dish lingers as our hands-down favorite: a head of cauliflower.
And the amazing thing is, I don't even like cauliflower.
But we certainly liked this, served up the leaves charred on the outside, hot and moist and salty on the inside, fresh off the grill at Miznon, a packed restaurant in the Jewish quarter of Paris.
That was our lunch. Cauliflower, artichokes and ... big eyes on my part ... broccoli.
I'm writing this not in the hope that I can convey the savory joy of that vegetable. Nor because I really expect you to rush there and order it. But because we're tried to replicate it on our backyard grill and can't come close. We assume you have to gently boil the cauliflower first. But we haven't achieved the tasty tenderness of Miznon. We should have quizzed them, but they were so busy, plus the language barrier.
So ... readers ... any tips for grilling entire heads of cauliflower? We know it can be done to perfection. But how?