Cauliflower Al Ajoarriero - Spanish
- Reviews 1
Ready In: 30 mins
Serves: 4
Yields: 4
Ingredients
- 1 cauliflower, large
- 5 garlic cloves
- 3 tablespoons fresh parsley, roughly chopped
- 1 teaspoon rock salt
- 3 tablespoons olive oil, and a little extra for frying
- 2 teaspoons paprika (pimenton de la vera brand from Spain)
- splash wine vinegar
Directions
- Wash and break the cauliflower into small florets and simmer in salted boiling water until just tender. Meanwhile, pound four of the garlic cloves, the parsley, and salt in a mortar. Stir in the olive oil and three tablespoonfuls of the cauliflower's cooking wateron.
- Separately, sauté the final sliced clove of garlic in a little olive oil in a heavy-based frying pan. Turn the heat down to low, add the pimentón and a little wine vinegar, and stir in the mortar's contents. Bring everything briefly to a boil.
- Drain the cooked cauliflower well in a colander, transfer to a heated serving dish, and pour the contents of the frying pan over the top.
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