Whole Roasted Cauliflower

My son, Jason, found this recipe. It is from Miznon in New York City and appeared in Food and Wine. It is silky and creamy all in one mouthful. The recipe calls for sel gris (grey salt) which I don’t have so used regular salt instead.
I usually make a cauliflower cheese, or roast it with red pepper flakes, but this recipe doesn’t need any additions, it just lets the cauliflower shine on its own at its best.

Ingredients

1 Whole cauliflower with green leaves, base sliced so it stands straight leaves intact.
7 tablespoons salt
3 tablespoons extra virgin
      olive oil
2 gallons water


Directions
Preheat the oven to 550 degrees Fahrenheit
Have the rack centered in oven

In a large pot bring 2 gallons water to the boil.
Test to see how much water is needed before it’s boiling away. Place the cauliflower in pot and cover with water, may not be as much as 2 gallons
Once the water is boiling, add
6 1/2 tablespoons salt
Carefully lower the cauliflower into the boiling water and place an ovenproof ceramic plate over the top to keep the cauliflower submerged. Cover and boil for about 10 mins or until a fork inserted into the cauliflower is just beginning to feel tender. Don’t let it get mushy.
Remove the cauliflower carefully and let it cool whole in a colander so the excess water can drain a bit.
Take 1 tablespoon of the oil and brush all over cauliflower .
Next sprinkle 1/2 tablespoon salt over the top
Place the cauliflower on a baking sheet and bake in the oven for about 15 minutes or until it starts to brown on top.
Remove, brush with remaining 2 tablespoons oil and eat immediately.