I actually find the miznon whole cauliflower very under-seasoned…
But I do make a version at home ( so boo to the whole “original” 
) - some pics here and here.
Method here. Blanche or microwave to start, then season and roast.
But it’s a lot faster - and much better seasoned - if you cut the cauliflower into quarters (for a small one) or large florets (for the giant ones). Otherwise the inside is terribly under-seasoned - even if you blanch in salted water first.
ETA: the visual impact of a whole cauliflower is why people leave it whole, IMO. So for a party or restaurant, I get it. But for home consumption, it both takes longer and tastes less amazing, because you’re vastly reducing caramelized surfaces .
