Directions
- Remove the leaves and base of the cauliflower stem and cut the head into bite-sized florets (cut large florets in half).
- Toss the cauliflower in the oil and fish and chips vinegar, then spread them out on a baking sheet.
- Sprinkle with a bit of salt and black pepper, and roast for about 25 minutes at 375°F until they are slightly crispy.
- In a small bowl, mix the mayonnaise and fish and chips vinegar to make the sauce for serving.
- Arrange the cauliflower on a serving plate, surrounding the mayonnaise. Sprinkle with a little salt and finely chopped parsley for garnish. Add a little more fish and chips vinegar and serve hot!
