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 Spanish
Cauliflower and Paprika
This
Spanish cauliflower dish with garlic and paprika is called
'Ajoarriero' and is so named after the garlic traders of
years past. This is a famous dish from the province of Castile
and Leon and is still a popular vegetable dish today. Serve
as a vegetable accompaniment or in smaller portions a great
tapas dish which goes really well with a full bodied red
wine.
You
will need:
1
large cauliflower, washed and broken into florets
6 cloves garlic
Handful fresh parsley, roughly chopped
3 tablespoons olive oil (plus extra for frying)
2 teaspoons sweet smoked paprika (you can use hot paprika
for more bite)
Splash white wine vinegar
1 teaspoon sea salt
Method
- Cook
the cauliflower in salted boiling water for 8 minutes
or so until just tender. Drain, reserving a little of
the water and set aside in a serving dish to keep warm.
- Meanwhile
peel the garlic and crush 3 of the cloves, slicing the
other three.
- In
a small bowl or mortar, mix together the three crushed
cloves of garlic with the parsley and the salt and stir
in the olive oil.
- In
a frying pan, heat a little olive oil and sauté
the three sliced cloves of garlic until they begin to
turn gently golden. Turn down the heat and add the contents
of the mortar. Add the reserved cooking water from the
cauliflower, paprika and a splash of wine vinegar.
- Turn
up the heat and bring to the boil, cooking for a couple
of minutes.
- Pour
the sauce over the cauliflower in the serving dish and
serve straight away.
Lovely
with fresh bread as a tapas dish to soak up the sauce.
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