Spanish cuisine · Vegetable Dishes

Cauliflower Ajoarriero Style

Cauliflower cooked until tender-crisp, tossed in a broth of fried garlic, vinegar and paprika.

Ingredients · for 4 servings

• 1 cauliflower (approx. 1 kg)
• 6 garlic cloves
• 1 tsp sweet paprika
• 1/2 tsp hot paprika
• 3 tbsp white wine vinegar
• 6 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• 1 bay leaf
• Salt, pepper

Instructions

1. Trim the cauliflower and break it into equal-sized florets, peel the stalk and slice it so it cooks along with the florets.
2. Bring salted water with the bay leaf to a boil and cook the florets for 8–10 min. until they still offer slight resistance to a knife, then drain, reserving 3 tbsp of the cooking water.
3. Slice the garlic thinly and fry in the olive oil over medium heat for 2–3 min. until pale golden and nutty smelling.
4. Take the pan off the heat, stir in both paprikas and immediately deglaze with the vinegar and the cooking water – this keeps the paprika from burning.
5. Add the drained cauliflower and toss vigorously over medium heat for 3–4 min. until each floret is glossy reddish-brown and the liquid is nearly gone.
6. Season with salt and pepper, sprinkle with chopped parsley and serve warm or lukewarm as a tapa.