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Shani's signature dishes at Miznon include whole, roasted cauliflower, [4] [5] and “run over potato”, a baked potato mixed with garlic, green onions, and sour cream and served paper-thin. [6] [7] Shani opened HaSalon in Tel Aviv and Givatayim in 2008. Eyal is the head chef at the restaurant, which opens only two nights a week.
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Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside. Trim the base of the cauliflower to remove any green leaves and the woody stem.
Roast the Cauliflower: With a rack positioned in the middle, preheat the oven to 425°F. Remove and reserve any green leaves from the cauliflower, then trim and discard the rough part of the stem.
1. Preheat the oven to 450°. In a large bowl, toss the cauliflower with the oil, ginger and coriander and season with salt. Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots. Let cool slightly. 2. Transfer the cauliflower to a food processor.
This miso-mustard roasted whole cauliflower from Gisele Bündchen’s new cookbook, Nourish, is just as simple and drool-worthy—and arguably even easier to make. “A roasted whole cauliflower ...
1. Preheat the oven to 400°. On a large rimmed baking sheet, drizzle the cauliflower florets with the olive oil. Season them with salt and pepper and toss well. Roast for about 30 minutes, stirring occasionally, until the cauliflower is tender and golden brown. Transfer to plates, garnish with the lemon wedges and serve hot or at room temperature.
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