RECIPE FROM SPAIN:

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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.