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In a hot sauté pan, melt ¾ tsp of plant butter then add the cauliflower. Lower heat and begin to brown on one side. After about 4 min turn over cauliflower and continue to brown for another 4 minutes.
Add the chili and garlic and sauté for 15 seconds. Add the sherry vinegar cook another 15 seconds, then add the Flora plant butter and make an emulsification.
Season with salt and pepper and then finish with the chopped parsley.
For plate up, use a slotted spoon to take out steaks of cauliflower, then pour pan sauce over the top and serve.
Servings2
2 tsp Flora Salted Plant Butter
