From ABCV's chef de cuisine Neal Harden: "At the restaurant, we use specialized ovens, such as a combination oven (half steam, half heat) to start it, and we finish it in a wood oven for a smoky char. I definitely had to simplify that, but otherwise I mostly kept it the same. It has a pretty gratuitous list of garnishes, and I suspect many may choose to leave a couple out with little loss of deliciousness."
This recipe is a doozy, but don't let that intimidate you! (It's worth it.) Many of these components will yield more than is necessary for the recipe, and chef Harden would encourage you to go ahead and make those sturdy pickled pearl onions and dehydrated Kalamata olives to enjoy long after you've made this dish. Be sure to let us know how it goes.
Featured in: The Cauliflower Dish 100+ People Order Every Night (& How to Make It at Home!) —Food52