¼ cup vegetable oil
1 head cauliflower, cut into ½-inch-thick vertical slices
¾ tsp. sea salt, divided
Freshly ground black pepper, to taste
¾ cup parsley, stemmed
¾ cup rosemary leaves
¼ cup balsamic vinegar
¼ tsp. red pepper flakes
2 roasted garlic cloves chopped
¾ cup olive oil
- Preheat oven to 375°F.
- Heat a large cast-iron pan over high heat. Add oil.
- Sprinkle cauliflower with ½ tsp. salt and pepper. Cook 2–4 minutes per side, or until golden and crispy. Transfer pan to the oven and bake 10 minutes, or until cauliflower is tender.
- Combine parsley, rosemary, vinegar, remaining ¼ tsp. salt, garlic and red pepper flakes in a food processor; pulse to combine. With motor running, add olive oil through food chute; process until smooth. Spoon over cauliflower to serve.