Spanish Garlic Cauliflower

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.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 167
• Protein: 2 g
• Carbs: 4 g
• Fat: 16 g

Ingredients

• 1 piece Cauliflower ( in florets )
• 6 piece Garlic ( thinly sliced )
• 4 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 1 tbsp Red wine vinegar
• 1 pinch Gray sea salt
• 0.3 piece Flat-leaf parsley ( chopped )

Instructions

1. Prep and blanching

   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. Browning the garlic

   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. Sautéing the cauliflower

   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. Seasoning and deglazing

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat in a pan to regain crispness.