Cauliflower Al Ajoarriero Spanish Recipes

CAULIFLOWER IN HOT VINEGAR/COLIFLORAL AJO ARRIERO

Steps:

• Wash the cauliflower and cut into florets.
• Simmer the cauliflower in plenty of boiling water for 10 minutes until nearly tender.
• Drain the cauliflower and keep 2 tbsp of the cooking liquid.
• Heat the olive oil in a small saucepan
• Fry the garlic cloves until lightly brown.
• Discard the garlic.
• Remove the saucepan from the heat and stir in paprika , wine vinegar and cooking liquid.
• Place the cauliflower in a casserole.
• Pour the sauce over the cauliflower.
• Cover and simmer over very low heat for 5-10 minutes.

CAULIFLOWER WITH GARLIC SAUCE (COLIFLOR AL AJACEITE)

Steps:

• To make the sauce: Drizzle the bread with the vinegar and enough water to just cover. Soak briefly then squeeze out and discard the liquid.
• Put the soaked bread in a blender with the garlic, parsley, celery leaves and half the oil. Mix well then add the remaining oil and mix again. Season to taste with salt and pepper, and then thin with a little water until you have the consistency of a pouring sauce.
• The cauliflower: Cook the florets in lightly salted boiling water until just tender. Drain well and place into a warmed bowl. Pour the sauce over, stir gently and serve.

CAULIFLOWER AL AJOARRIERO - SPANISH

Steps:

• 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.
• 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.