Boil cauliflower for 8-10 minutes
Let the cauliflower relax for 10 minutes on a sheet pan
Drizzle with olive oil and season with salt
Broil in the oven until nice and charred all over, about 10 minutes
Make quick chimichurri by combining 1 cup chopped parsley, 2 tbsp chopped shallot, ¼ red bell pepper, 2 tsp chopped garlic, zest and juice of half lemon, ½ cup olive oil, salt and pepper
Make tahini-miso sauce by combining ¾ cup tahini, 4 ice cubes, 1 heaping tbsp miso, 8 cloves roasted garlic, and ¼ cup lemon juice
Drizzle both sauces on the charred cauliflower and serve
