ROASTED CAULIFLOWER WITH GARLIC, PARSLEY & VINEGAR

Roasted Cauliflower With Garlic, Parsley & Vinegar image

Number Of Ingredients 8

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1 head Cauliflower trimmed and chopped into large florets
1/3 cup Extra Virgin Olive Oil
1 pinch Kosher Salt
1 dash Freshly Ground Pepper
3 cloves Garlic Confit
2 tablespoons Chopped flat leaf parsley
1/4 teaspoon Crushed red pepper flakes
2 tablespoons Red Wine Vinegar

Steps:

Preheat oven to 500 F
In a medium bowl, toss cauliflower with the olive oil 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.
Tansfer to a serving platter. Serve or at room tempature.