Ingredients 1 large head cauliflower 1 tsp. ground cumin 5 tbsp. canola oil 1/4 c. loosely packed cilantro 1/4 c. loosely packed fresh parsley leaves 3 tbsp. red wine vinegar 1 small clove garlic 1 jalapeño chile
Directions Trim leaves and any excess stem from cauliflower. Stand cauliflower on stem end and slice off about ¼ inch. Cut 2 slices from center of cauliflower (each about 1 inch thick); reserve rounded wedges for another use. Combine cumin and 1 tbsp. canola oil. Brush all over cauliflower slices. Sprinkle with ¼ tsp. salt.
In 12-inch oven-safe skillet, heat 2 tbsp. oil on medium-high until hot. Add cauliflower; cook 3 minutes. Turn slices over. Place skillet in 425°F oven; roast 15 to 20 minutes or until stem is tender when pierced with tip of paring knife. Meanwhile, stir together cilantro, parsley, vinegar, garlic, jalapeño, remaining 2 tbsp. oil, and ⅛ tsp. salt. Serve with the sauce.