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Cauliflower al Ajoarriero - Coliflor al Ajoarriero Recipe

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This recipe for Cauliflower al Ajoarriero - Coliflor al Ajoarriero is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large cauliflower
5 cloves of garlic
3 tbsp roughly chopped parsley
1 tsp rock salt or sea salt
3 tbsp olive oil and a little extra for frying
About 2 tsp pimentón, sweet or bittersweet (to taste)
Splash of wine vinegar
Directions:
Directions:
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 water.
Separately, sauté 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 pimentón and a little wine vinegar, and stir in the mortar's contents. Bring everything briefly to a boil.
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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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