@Amy Rickman Miznon-Style Whole Cauliflower Ingredients - 1 whole cauliflower, preferably with leaves still attached - Coarse sea salt - Olive oil - Optional: vinegar, lemon, tahini sauce, or garlic yogurt for serving Method 1. Trim the base so the cauliflower sits upright, but keep the head whole and leave the leaves if they look good. 2. Boil in salted water.Use a large pot with heavily salted water. Food Network’s version boils the cauliflower until tender, about 12–13 minutes, while another Miznon-style home version boils 7–9 minutes until a knife meets some resistance in the center. 3. Drain well.Let it sit until the steam slows down. This helps the surface dry so it roasts instead of steaming. 4. Rub with olive oil. Coat the whole head with olive oil and sprinkle with coarse salt. The recipe does not call for it but I used some of the same spices I used on the meet. 5. In the oven no smoker, roast hot. Roast at 475–500°F until browned. 6. Serve whole or in wedges. Finish with more olive oil and flaky salt. Vinegar on the side is a good simple option. Sauce That Fits It Well Miznon-style cauliflower is usually not heavy BBQ-sauced. It is more about salt, olive oil, browning, and the natural sweetness of the cauliflower. For sauce, Garlic Yogurt Sauce - ½ cup Greek yogurt or sour cream - 1 Tbsp lemon juice - 1 small garlic clove, grated - 1 Tbsp olive oil - Salt and pepper To smoke like I did, Boil first, drain, rub with olive oil and salt, then smoke at 275°F for 45–75 minutes until it picks up smoke. Finish hot in the oven at 425–475°F or over direct heat to brown the outside. That gives you the Miznon tenderness, but with the smoker flavor added.

@Amy Rickman That is the old way of curing meat... back thousands of years... Roman soldiers were paid in salt. It pulls all the water out.

@Amy Rickman I grow borage mainly for soil biology with it deep tap roots adding organic matter into my clay; Yarrow can be used in tea as a drying astringent.. tightens the stomach and skin. Yarrow main purpose is to help slow and coagulate the bllod as a compress. Chicory is also a drying herb where the root is used in teas as a digestive bitter that stimulates bile flow.

@Amy Rickman will do

Interesting.. thank you for sharing

Much like Herbs; our metabolism plays a big part

I am assuming you use the 12in 1 Salts?