¼ cup extra virgin olive oil, divided
1 large head cauliflower, cut into bite-size florets
1 cup whole flat leaf parsley leaves, finely minced
1/4 cup red wine vinegar
6 cloves garlic, finely minced
1/2 small shallot, finely minced
1 tablespoon Dijon mustard
½ teaspoon sea salt
¼ teaspoon black pepper
½ cup extra virgin olive oil
1. In a large sauté pan, heat 2 tablespoons of the olive oil. Add half of the cauliflower and sauté until golden and tender, about 8-10 minutes. Transfer to heat-proof bowl and repeat with remaining olive oil and cauliflower.
2. Meanwhile, make the chimichurri: whisk together parsley, vinegar, garlic, shallot, Dijon mustard, sea salt, and black pepper. Continue to whisk while slowly streaming in the olive oil.
3. Coat cauliflower with chimichurri and serve.