Roasted Cauliflower with Paprika Aioli

We are vooking from Bestia this month, and this was both gorgeous and delicious. I jsut roasted the cauliflowere in the over, and while I over did it, I think it is an easier method than described in the recipe, especially if you have the oven on anyway. Cauliflower: 2 to 3 tablespoons grapeseed oil 2 cloves garlic, smashed 1 head cauliflower, cut into 2-inch florets 1/4 cup dry white wine Sea salt 1/2 teaspoon freshly grated lime zest Leaves from 1 sprig flat-leaf parsley Leaves from 1 sprig dill 10 fresh mint leaves Paprika Aioli (recipe follows) for serving Preheat the broiler and position the rack on the top shelf. Line a baking sheet with paper towels. Preheat a large cast-iron frying pan over high heat. Add 2 tablespoons of the grapeseed oil and the garlic cloves, letting the garlic infuse the oil for about 1 minute. Add the cauliflower florets, toss to coat, and sear for 2 minutes. Toss again, then transfer the pan to the broiler until the cauliflower is a nice golden brown with some charred edges, 3 to 4 minutes. Remove the pan from the oven, add the wine, and return to the stovetop over medium heat until the wine has evaporated, about 1 minute. Paprika Aioli Makes about two cups. 1 tablespoon plus 1 teaspoon paprika 1 tablespoon fish sauce 2 teaspoons freshly squeezed lemon juice 2 teaspoons rinsed and finely chopped Preserved Lemon 1 teaspoon red wine vinegar 1 small clove garlic, grated on a Microplane or very finely minced 1 teaspoon chile powder, preferably Fresno 1 teaspoon kosher salt 1/2 teaspoon ground red pepper flakes 1/2 teaspoon superfine sugar 2 cups homemade or store bought mayo In a bowl, combine the paprika, fish sauce, lemon juice, preserved lemon, vinegar, garlic, chile powder, salt, red pepper flakes, and sugar and stir to combine. Fold in the aioli until well blended and smooth.