DISH OF THE WEEK: Baby Cauliflower at MIZNON

Every week, I document another dish that impressed and satiated me during my food adventures around New York City

Some people will be pleased, others will be dismayed. But this blog is turning into a vegetarian haven. I don’t know how it happened. I guess the best food coming out of New York kitchens lately happens to contain no meat.

I finally made my way to the hot lunch spot Miznon inside Chelsea Market. I’m almost always pleased by the food vendors in this rather touristy location. The food is almost always great and Dish of the Week worthy. Miznon has garnered huge crowds since it opened because it is an exciting American debut of an Israeli-based restaurant group.

Every time I’ve walked by it has been intimidating because there does not seem to be a sense of order here. People just tell the cashier what they want and then they hope for the best in terms of finding a place to seat.

It ended up being rather easy for me when I came a bit after the lunch rush. I enjoyed my interaction with the cashier since instead of asking of my name for the order (which I often can’t stand), he asked what I want to be called. Brilliant. I wish I had time to come up with something equally as brilliant, but I wasn’t so upset with my response “Hungry.”

When they called my “name”, they brought me exactly what I ordered: a charred head of baby cauliflower.

How can a simple head of cauliflower taste so good? The answer is simple: salt, oil, and heat. Cauliflower is not usually most Americans vegetable of choice, but it handles this preparation so well and it tastes like more than just a head of cauliflower. It tastes like all the simple pleasures in life.

And there I am praising another excellent vegetable dish. Don’t be surprised to see another one next week and the week after that. But soon enough there will be meat. I promise. But then probably some more vegetables. Price: $9