Preheat the oven to 500 F.

In a bowl, toss the cauliflower florets with the oil, salt, and pepper. Seasoning is left to your taste - I used about 1 teaspoon salt and 5 turns of pepper.

Heat a large (oven-safe) frying pan over high heat. Once hot, add the cauliflower and cook without disturbing for about 3 minutes, until it starts to brown.

Transfer the pan to the oven and roast (still without disturbing the florets) another 5 minutes, until the cauliflower is well-seared (charred, really).

Using a wooden spoon or tongs, turn the cauliflower and cook on the other side until it's also well-seared, another 3-5 minutes.

Meanwhile, mix the garlic, parsley, red pepper flakes, and vinegar in a bowl.

Once the cauliflower is well-seared, add to the bowl with the seasonings and stir to distribute the seasoned vinegar over the florets, which also toasts the garlic somewhat.

Season to taste with salt and pepper.

Serve warm or at room temperature.