Portuguese Cauliflower

Remove any leaves from cauliflower and carefully cut out the core so as to leave the head mostly together and still intact.

Transfer to a large pot fitted with a steamer basket and a couple of inches of water. Cover with lid, bring to boil and steam for 10-15 minutes until easily pierced through with a knife.

Meanwhile, hard boil the eggs. Transfer to an ice water bath to cool. Once cool, remove shells and roughly chop eggs.

While cauliflower and eggs are cooking, preheat a large saute pan over medium-high heat. Finely chop shallots to equal about 1/2 cup. Finely chop garlic and set aside. Add shallot to pan and saute for about 3-4 minutes to soften and achieve slight caramelization. Add garlic and continue to saute for another 2 minutes until both garlic and shallots are golden browned but not burned. Remove from heat.

Transfer cauliflower to a large platter. Season with some salt and pepper. Sprinkle on chopped eggs, drizzle with olive oil and evenly distribute the garlic and shallots. Dust with chopped parsley, serve immediately.