Whole Roasted Miznon Cauliflower

Wife, Mom, Grandma, and a gal that loves to cook for friends and family. Graduated from USF, worked at U of F College of Medicine, Women's hospital, then CFO in our small business, before moving on to full time ministry Upon "semi-retirement", I rediscovered my love for cooking, writing, music, and fishing. We love to travel and discover new dishes and flavors all over the world. Craziest thing I have eaten?....fried scorpion!

1 (1 ½- to 2-pound) head cauliflower with leaves

2 gallons water

7 tablespoons sel gris, divided

3 tablespoons best-quality extra-virgin olive oil, divided

Directions at foodandwine.com

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