Korean-Style Dulse Seaweed with Semolina and Shallot

Korean-inspired comfort food: tender dulse seaweed paired with shallot and cauliflower and semolina, finished with wasabi root and a hit of old Bay seasoning. 1. Pat the dulse seaweed dry and season with salt, old Bay seasoning. 2. Heat walnut oil in a heavy pan and sauté the dulse seaweed until it develops a deep golden crust, about 17 minutes. 3. Add shallot and cauliflower to the pan and cook until just tender, stirring in wasabi root for fragrance. 4. Cook the semolina separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of chimichurri before serving hot.