Courtesy of the Faber family.
Preheat oven to 400ºF (205ºC).
Bring a large pot of salted water to a boil. Blanch cauliflower for 3-4 minutes or until tender but not fully cooked. Drain well in a colander.
Place the shallots in a large bowl and add canola oil. Season with salt and pepper and add the drained cauliflower. Toss well to coat.
Place the seasoned cauliflower onto a parchment lined tray and place into the oven. Bake for 15-20 minutes or until the edges are lightly browned and the shallots are soft. Remove from oven and allow to cool slightly.
In a bowl, whisk together olive oil, rice vinegar, white wine vinegar, Dijon mustard, parsley, basil, chili flakes, jalapeno, lime juice, and garlic. Season with salt and pepper to taste. Add this to the roasted cauliflower and toss well to combine.
Serve at room temperature or chill for later.