A few weeks ago I took off for New York City to spend a few nights with my recently married friend and his wife. Going to the city a few years ago to visit him before he was married was much different than the weekend I just spent with the newly-weds. We spent most of the morning walking around different shops, getting brunch, then trying out a few different vegan ice creams. After walking off a few scoops of ice-cream, we ended up at Chelsea Market, an “enclosed urban food court, shopping mall, office building and television production facility”. My friend and his wife told me about this restaurant they dined at while on their honeymoon in Paris called Miznon. There were four Miznons located throughout the world in Tel Aviv, Paris, Vienna, and Melbourne. In 2018 a much awaited fifth Miznon was opened in the US, at Chelsea Market. Apparently, Miznon sells a world-famous cauliflower dish, that according to my friend’s wife I just HAD to try. Now up until recently I have had a very limited pallet, and had only just started eating cauliflower, and wasn’t a big fan. I expressed my disinterested to them about broccoli’s even less appealing, pale knockoff. However, they just wouldn’t let me leave without trying it. We went into Miznon, ordered, and took a seat and people-watched all the characters passing through the market. Our waitress dropped off what appeared to me to be a deflated basketball. The couple I was with could barely contain their excitement. Upon further inspection, I realized that this was not in-fact a basketball, but a head of cauliflower wrapped in parchment paper. My friend slowly unwrapped the cauliflower when I first caught a glimpse of the actual dish. When I had tried to prepare cauliflower myself, it always came out either completely burnt, or very watery. This dish was golden brown and smelt like no cauliflower I had ever smelled before.

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Unfortunately I couldn’t find the picture I took of the dish myself, so this will have to do. Image provided by: https://static.domain.com.au/twr/production/uploads/2017/08/22230751/Roasted-Cauliflower-1950.jpg

I took my fork and was caught off guard by how easily the cauliflower peeled off from the stem. After my first bite I was hooked. The consistency was so smooth, the flavors were so established; a far cry from the usual tasteless dishes I had tried before. Before we had even finished our first head we had ordered another, and I was frantically searching on my phone for the recipe. Luckily my friend’s wife already had it saved and sent it to me, which I can now share with you! Here is a link to the recipe: https://www.foodandwine.com/recipes/miznons-whole-roasted-cauliflower; and here’s a cool video of the chef preparing the dish:

Once we had our fill of cauliflower we left Chelsea Market and stumbled across the High Line, an old elevated freight line that was repurposed as a large, unique city park. The High Line runs over a mile and a half through NYC, and is filled with garden, artwork, and venues for community outreach programs. Now unfortunately I was visiting in early March, and the weather wasn’t favorable. It was cold and rainy, so we didn’t have much time to explore, and the gardens were barren. However, the little time we spent walking the converted tracks through the city was an awesome experience, and has me waiting for warmer weather to go back. More information about the High Line can be found on their website: https://www.thehighline.org/.

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The High Line. Photo by J. Croze

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The High Line. Photo by J. Croze