1 head cauliflower, trimmed and chopped into large florets
1/3 cup [75 ml] extra-virgin olive oil
Freshly ground black pepper
3 cloves Garlic Confit (page 64)
2 Tbsp chopped fresh flat-leaf parsley
1/4 tsp crushed red pepper flakes
2 Tbsp red wine vinegar
Preheat the oven to 500°F [260°C].
In a medium bowl, toss the cauliflower with the olive oil and season with salt and pepper.
Heat a large cast-iron frying pan over high heat. Dump the cauliflower into the hot pan and cook until starting to brown, about 3 minutes. Transfer the pan to the oven and roast the cauliflower, undisturbed, until well seared, about 5 minutes longer. With a spatula, turn the cauliflower and cook on the other side until well seared, about 3 minutes longer.
Remove from the oven, add the garlic confit, parsley, red pepper flakes, and vinegar and stir to distribute the seasonings and toast the garlic slightly. Season with salt and pepper.
Transfer to a serving platter. Serve warm or at room temperature.
This also works with broccoli or romesco.