Note: this recipe is from the cookbook Gjelina.
1 head cauliflower, trimmed and chopped into large florets
1/2 cup olive oil
Freshly ground pepper
3 cloves garlic confit
2 Tbsp chopped fresh flat-leaf parsley
1/4 tsp crushed red pepper flakes
2 Tbsp red wine vinegar
Preheat oven to 500.
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. Place the cauliflower in the hot pan and cook until starting to brown, about 3 minutes. Transfer the pan to the oven and roast the cauliflower undisturbed, until all 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 plater. Serve warm or at room temperature.