Spanish Garlic Cauliflower
Ingredients
- 1 pcCauliflower (in florets)
- 6 pcGarlic (thinly sliced)
- 4 tbspExtra virgin olive oil
- 1 tspSmoked paprika
- 1 tbspRed wine vinegar
- 1 pinchGray sea salt
- 0.3 pcFlat-leaf parsley (chopped)
Method
Tender cauliflower florets enhanced by crispy fried garlic and the woody scent of smoked paprika. A splash of vinegar deglazes the pan for a sharp, balanced finish.
- 1
Cut the cauliflower into even florets. Plunge them into boiling salted water for 5 to 7 minutes. A knife tip should enter easily, but the vegetable must remain firm and not mushy. Drain thoroughly.
- 2
In a large skillet, heat the olive oil. Add the sliced garlic. Once the slices are golden and crispy, remove and set them aside to prevent them from burning and turning bitter.
- 3
Add the cauliflower florets to the garlic-infused oil. Sauté over high heat until the edges of the florets turn a light golden brown.
- 4
Off the heat, sprinkle the smoked paprika to avoid burning it. Pour in the red wine vinegar, return to heat for 30 seconds to deglaze and coat the cauliflower. Add back the fried garlic and chopped parsley.
Frequently asked questions
How do you get this dish right?
- Don't skip the vinegar; it wakes up the dish by cutting through the oil's richness.
- Garlic should be golden, not brown. If it turns dark, it becomes bitter and ruins the cauliflower.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat in a pan to regain crispness.
