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A Miznon highlight is their vegetable offerings especially the L’originale Tete de Choux-Fleurs. Often imitated but never duplicated, the roasted cauliflower head drizzled with olive oil and flaky sea salt is a dream by itself, doused in tahini or in a fresh pita. The major keys are to get a fresh cauliflower from the farmers market, boil in salty water like pasta and massage the cauliflower in beautiful extra virgin olive oil before the roast.” – Adrianne Ho
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