Remove the outer leaves from the head of cauliflower and cut off the stem, then cut the head into 4 evenly sized pieces and break off or cut off the florets, cut the bigger ones into smaller florets so they´re all similar in size, add the florets into a strainer and rinse under water, using a salad spinner or a dish cloth completely dry the florets

Add 6 cloves garlic roughly chopped into a mortar, along with 2 tbsp chopped fresh parsley and a pinch of sea salt, using a pestle pound down until you form a paste like texture, then add in 2 tbsp sherry vinegar, mix together and set aside

Heat a large fry pan with a medium-high heat

After 5 minutes add in 3 tbsp garlic infused olive oil and the florets of cauliflower, mix them around so they´re coated in the olive oil and then place them in a single layer, after 1 minute mix the florets and once again place in a single layer, cook in this technique until they are golden seared, about 8 to 10 minutes

Once the florets seared all around and cooked through (pierce one with a toothpick, if it easily goes in but with some resistance they are ready), lower the heat to a low-medium heat, add in the garlic & vinegar sauce and season with sea salt & black pepper, mix together and cook for 2 to 3 minutes

Transfer everything into a serving dish and garnish with fresh parsley, serve warm or at room temperature, enjoy!