Cauliflower Al Ajoarriero - Spanish

1. 1

   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.

2. 2

   Separately, saute 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 pimenton and a little wine vinegar, and stir in the mortar's contents. Bring everything briefly to a boil.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.