Trim CAULILINI® baby cauliflower as needed. Blanch it in heavily salted boiling water for 2 minutes, then transfer to a salted ice bath.
Place chili flakes, vinegar, lemon zest, roasted garlic, in a saucepan and simmer gently for 5 minutes.
Lightly toss CAULILINI® baby cauliflower in grapeseed oil, season and grill on medium to high until it is lightly charred, about 3-4 minutes.
Toss the grilled CAULILINI® baby cauliflower with the vinegar mixture, parsley leaves, and pine nuts. Dust with the Espelette powder and serve.
By Chef Tony Baker, Montrio Bistro | Member, Mann’s Chef Panel