Gjelinas Roasted Cauliflower with Garlic Parsley Vinegar

Ingredients

• For the cauliflower
• 1 head cauliflower, trimmed and chopped into large florets
• 1/3 cup extra virgin olive oil (use as little as 3 Tbsp if you prefer less oil)
• Kosher salt
• Freshly ground black pepper
• 3 cloves Garlic Confit (see recipe below), chopped finely
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons red wine vinegar (white wine vinegar works too)
• Garlic Confit (makes 4 cups)
• 2 cups extra virgin olive oil, plus more as needed
• 8 heads garlic, cloves separated and peeled (1 head = 10 cloves)
• 12 sprigs fresh thyme
• 3 bay leaves, bruised

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