1 large head cauliflower
2 Tablespoons butter
2 Tablespoons extra virgin olive oil
½ teaspoon chile flake
1/3 cup walnut pieces
1 Tablespoon minced parsley
1. Cut cauliflower head into florets. Cook in boiling well-salted water until al dente (still a bit crunchy). When cooked, remove cauliflower from the pot and plunge into ice water. When cold, remove from water and keep refrigerated until needed.
2. To finish the dish, melt butter in a large sauté pan with olive oil. Once the butter has stopped forming, add the chile flake and walnuts. Cook for several minutes.
3. Add hot cauliflower to the sauté pan. Cook for 3-5 minutes until the cauliflower is hot. Remove from the sauté pan, taste to see if additional salt is needed, sprinkle with parsley and serve.